Smokey Bacon Jam is something you really need to try! This is an old recipe of mine that has been adapted for a sugar free version that you all will love!
I can’t remember when the whole “bacon jam” thing started but I had to give it a whirl as soon as I learned of its existence. Bacon jam, I mean what is not to love. Sticky, smokey, bacony goodness! Seriously soon you will be adding this to everything you are eating. As you can see by my picture, on a burger it is a fabulous topper.
Bacon Jam Variations
Below is my my bacon jam made with come chorizo added as well. If there is one thing I love just as equally as bacon it is chorizo. I always find chorizo whether fresh or dried it always adds a load of extra flavour. I have completely omitted any sweetener other than berries in this particular recipe. You can however add any sweetener you wish. I am sure a tbsp or 2 of the Sukrin Gold sweetener would give a lovely caramel flavour and also work to caramelise your onions. Damn! Now I need to try that too.
Do you rate my Bacon Jam?
If you love this recipe then please rate below. We all love to hear whether a recipe is worth making before we invest our time and ingredients to test it out blindly for ourselves. I guess I now need to make a batch and test out a little bit of sweetener to see what a caramel version will taste like. Thanks for checking out this recipe. Please let me know how you go.
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- 80 g onion diced
- 350 g speck sliced into lardons
- 30 g butter
- 10 g tamari I use gluten free
- 30 g raspberries
- 20 g yellow mustard
- 30 ml shot of espresso coffee
- 10 g apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp chilli optional extra
- Mince onions in Thermomix® or food processor 3 seconds / speed 5
- Add speck and butter
- Cook 10 minutes / 100℃/ reverse /soft
- Add rest of ingredients
- Cook 20 minutes / 100℃ / reverse /soft / MC off with rice basket on top to stop splattering
- Increase cooking time if moisture has not been cooked off.
- Keep in a sterilised jar with lid.
- Place onion and butter into saucepan over medium heat
- Saute until onion starts to soften, then add bacon lardons and cook until bacon starts to crisp up a little and gets golden
- Add rest of ingredients, stir intermittently, and cook until reduced and "jammy"
- Store in sterilised jar with lid
- This can be used on burgers, toast with cheese and crackers, eggs....what am I saying? Its Bacon Jam! Eat with EVERYTHING!
- To ramp up the flavour of this jam add 80g of diced chorizo as well for a super meaty smokey jam.
- The jam can be frozen.
- You can use regular bacon rashers in this recipe, but I find the recipe works best with a chunkier bacon consistency.