Come on, be honest, is there anything better than smokey bacon? I could eat a pile of it every night of the week. Or lunch or brunch, but Anna might have something to say about that. So what about if we could make bacon as accessible as a simple pot of jam?
Although, let’s face it. Normally when we think of jam it probably involves a slice of toast or at best a scone. Not this jam though. This jam is nothing less than a literal towering triumph and it’s not for the faint hearted. It works as a relish to pimp up your burger or provides a simple way to trick up your cheese on toast. Epic stuff this.
Smoked Chipolte Bacon Jam
440g smoked streaky bacon
Two double espressos or 200ml strong coffee
One chipolte chilli finely chopped
50ml maple syrup
100ml cider vinegar
80G brown sugar
Two finely chopped red onions
Two crushed garlic cloves
One teaspoon smoked paprika
Fry off the bacon in a little olive oil until lightly browned. Remove the bacon with a slotted spoon and leave the remaining oil in the pan. Use the lovely hot bacon fat to cook the onion, garlic and chipolte chilli until soft. Add the remaining ingredients and mix together well. Then add the browned bacon and simmer it all for 5 minutes to reduce it slightly.
Place a lid on the pan and put in a pre-heated over at 180°C or gas mark 4. After thirty minutes remove the lid leave in for another thirty minutes until it starts thicken and get sticky. Remove and leave to cool. Oven temperature varies so take it out earlier if you need to.
Move all the mixture to a food processor and pulse until you get your desired texture. I prefer it a bit grainy, so just a few pulses to get the consistency in the pictures. Eat warm or keep in a refrigerated air tight container for 4 weeks.
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