Bacon Jam Recipe (Bacon Chutney)
Bacon jam is a delicious, easy to make condiment tyoucan use on a wide variety of dishes like cheese toasties or baked vegetables to add a ton of flavor.
Servings 20 servings
Ingredients
- 500 grams (2 cups) Bacon
- 250 grams (1 4/7 cups) Onion
- 3 grams (1 teaspoon) Garlic powder
- 2 grams (1 teaspoon) Black pepper
- 4 grams (1 ⅓ teaspoon) Mustard seeds
- 250 grams (1 cups) brewed Coffee
- 130 grams (⅗ cups) brown Sugar
- 50 grams (3 ⅛ tablespoon) Balsamic vinegar
Instructions
- Step 1: Chop The onions. Peel the onions, then chop them up quite finely. The smaller, the better, so they cook down easier.250 grams Onion
- Step 2: Chop the bacon. It's best to use sliced streaky bacon. Dice it up into smaller 1.5 cm or ½ inch chunks. It's best to use sliced streaky bacon. Dice it up into smaller 1.5 cm or ½ inch chunks.500 grams Bacon
- Step 3: Fry Onion And Bacon. In a large saucepan, cook the bacon and onions over medium heat until the onions are softened.
- Step 4: Cook Bacon Jam. Add the sugar, mustard, garlic powder, coffee and balsamic vinegar. Simmer on low/medium heat until thickened but not dry.3 grams Garlic powder, 2 grams Black pepper, 4 grams Mustard seeds, 250 grams brewed Coffee, 130 grams brown Sugar, 50 grams Balsamic vinegar
- Step 5: Cool And Store. Cool down the bacon jam before using or storing it for later.
Notes
Note: Make sure to stir the jam often to avoid burning and to judge doneness. To judge when it's done, place a small amount on a plate and put it in the fridge or freezer to set for a few minutes. It should be thickened, not runny, nor too sticky.
Variations and substitutions
- Spicy: Add chili pepper flakes or fresh hot peppers when cooking the bacon and onions to make a spicy bacon jam.
- Added umami: Add finely diced mushroom and cook it out before adding the onions and bacon. Mushrooms have a ton of savory, umami flavor.
- Bacon Alternatives: Use turkey bacon or skip bacon entirely. Use mushrooms like I previously suggested for a vegan version.
- Sweeteners: Swap brown sugar for honey or maple syrup.
- Vinegar Options: Apple cider vinegar or red wine vinegar if you don't have balsamic vinegar.
- Refrigeration: Store in an airtight container in the fridge for up to 3 months.
- Freezing: Freeze in small portions for years. Defrost in the fridge overnight.
- Canning: Can be canned by using proper canning methods and sterilized jars.
Nutrition
Serving: 30grams Calories: 120kcal Carbohydrates: 12g Protein: 3g Fat: 7g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 369mg Potassium: 65mg Fiber: 2g Sugar: 7g Vitamin A: 1IU Vitamin C: 1mg Calcium: 21mg Iron: 1mg
Keywords:bacon chutney, bacon jam
Did you make this?Tag @pantsdownapronson or hashtag #pantsdownapronson so I can see your hot skills!