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Choo Choo! All Aboard the Bacon Jam Train! (Recipe)

Bacon Jam. Stop, take a moment, and say it out loud. Bacon. Jam. BACON JAM! Yes, that is what I am talking about! Feeling excited?

So, bacon jam first came into my life some years about when I heard that they sold it in the US. I promptly spent a fortune and ordered some, paying the same in postage as for the jam itself. I fell in love.

I had to have more so I came up with a recipe. It was earmarked for the book but I decided not to put it in (although I do think that was stupidity now) so I never blogged it. It’s my recipe so, as you can imagine, there is lots of spice and big flavours.It’s delicious, and almost as good as my chorizo jam, both recipes will find their way to you eventually!

I am in Nova Scotia now, and when I got to the airport my eye was drawn to a visitors booklet called Taste of Nova Scotia. It has lists of places to try and also some local recipes. One of these was for seared scallops with bacon jam. The recipe was quite different to mine and I was keen to try it. It has coffee in it for one (genius – it accents the smokiness).

The local scallops are very good here and super reasonably priced. I found some smoked scallops at the farmers market and that was it, I was making it. I have used the Taste of Nova Scotia recipe from Shelley Steventon of The Old Fish Factory as a base but made some changes. I didn’t use Tabasco, instead I used chipotles in adobo which gave it lovely depth and smokiness (substitute with normal chilli or 2 tbsp Chipotle tabasco sauce if you can’t get it). I also added a little more sugar and then some red wine vinegar which gave it a lovely tang (I love cider vinegar and there is some in the recipe too but the red wine vinegar adds another layer when added towards the end). Otherwise, thanks very much Shelley for bringing this into my life!

This is terrific with scallops and in a BLT too – just add lettuce and tomato, or just on crackers. It is best served warm. You will love it, you will become addicted. I hope you don’t get gout (I hope I don’t get gout!). Enjoy :)

Bacon Jam Recipe

Ingredients

500g streaky bacon (it has to be streaky), chopped into small dice
4 cloves garlic, finely chopped
1 red onion, finely diced
50g brown sugar
50mls maple syrup
50ml cider vinegar
1 tbsp red wine vinegar
250ml fresh brewed coffee (NOT instant – important)
2 chipotles in adobe (1 chillies – NOT 2 tins!), finely chopped

Method

Sauté the bacon over a medium heat until starting to crisp.

Take the bacon out and fry the onion in the bacon fat until softening but not coloured. Add the garlic for about a minute.

Transfer the bacon, onion, garlic to a large pot with the rest of the ingredients (excluding the red wine vinegar). Simmer gently for one hour, adding a little water every 30 minutes if required (I only had to do this towards the end). Add the red wine vinegar in the last 5 minutes.

Shelley recommends pulsing it in a food processor briefly (to retain the course texture) although I felt it didn’t need it as the bacon was chopped quite small.

Ready to serve. Will keep in the fridge too although I doubt you will have any leftover.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

42 Comments

  1. I just so happen to have a tin of chipotles in adobo that I brought back to Ireland after my last trip home to the US that I’d been saving – now I know exactly what I’m going to use them for!

    Reply

    • Well, you just knew that you would be making this :) Enjoy and let me know how you get on!

      Reply

  2. Oh my word! Sounds just too good to be true! Have to try this, got some great bacon from the farm shop. I can feel a new addiction coming on,thanks for sharing recipe!

    Reply

  3. Hey Niamh, where did you get your chipotles in adobo from?

    Recipe sounds awesome, will definitely try it!

    Reply

  4. This is what dreams are made of…. can’t wait to try it esp. with some fat scallops!

    Reply

  5. When I first saw your post I thought “yikes” . . . but now reading it, sounds like a little bit of bacon genius!

    Reply

    • Oooh, no! Will take a look. Have another recipe too which is fruitier and spicier, Interested to see how she makes hers. Thanks for the linK!

      Reply

  6. Incredible, a bacon addict spends 25 years in Canada and never encounters Bacon Jam until he moves to England and reads about it by this wonderful blogger who is on a foodie holiday in Canada…

    Reply

    • :) Thanks for the kind words! I think the idea of bacon jam originated in the US but via the power of the internet has taken the world by storm. Enjoy!

      Reply

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  8. Saints preserve us! This look fab – u – lous. Ok now I have to make this and I was trying to keep off pork for a bit after my porky spanish holiday. Silly I know – making shopping list right now : )

    Reply

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  11. Sounds stupendous.

    What about bacon jam as a burger topping? Too sweet maybe?

    Reply

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