Bacon jam. It’s time to test the hype!
We’ve had a number of requests for this and it might just be one of our favourite pizza toppings of 2017!
Bacon jam is a bacon-based relish. It is typically made through a process of slow cooking the bacon, along with onions, vinegar, sugar, and spices, before mixing in a food processor.
As long as you like bacon, you can pretty much add this savoury spread to anything! So far we’ve only tried it on pizza and these bad boys below (cooked in Uuni). The verdict? I think we might be adding a little bacon jam to everything (at least until we’re bacon jammed out).
Since there are so many variations of this recipe, we’ve added a few alternative ingredients for you to consider using, including coffee instead of water! Many recipes claim to cook for 2-4 hours in a slow cooker for even better results.
Easy Homemade Bacon Jam
500g/1lb smoked bacon, diced
2 onions, peeled and diced
1/2 cup water (or strong brewed coffee)
1/2 cup maple syrup (or agave)
2 tbsp cider vinegar
1 tbsp rosemary, dried or fresh
Pinch of salt & pepper
1. Add diced bacon (as small as you can dice it) to a pan and cook on a low heat until lightly crisp. (Cooking on a low heat will allow you to release fat from the bacon which you’ll want to keep in the pan for the next step!)
2. Once cooked, remove bacon from pan and set aside.
3. Using the same pan, add diced onion and cook until soft and yellow. (Remember, don’t clean the pan as you want to cook the onion in the bacon remnants for added taste!)
4. Once cooked, add the cooked bacon, maple syrup, rosemary, water, cider vinegar, salt and pepper to the onions.
5. On a medium heat, simmer for 1 hour as the mixture now needs to reduce into a jam like consistency. It’s best to check on the mixture periodically to ensure it hasn’t reduced too much, too quickly. You can add a little more water if you find this to be the case.
6. After 1 hour of simmering it’s time to pulse! Using a food processor, pulse 2-3 times (many food processors come with a pulse button, otherwise just turn the processor on and off for 1 second at a time). You want to end up with a consistency similar to the below photo.
7. Once processed, use the bacon jam straight away or keep refrigerated for up to 2-3 weeks, sealed in an air tight container or jar.
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