We all went a bit mad for bacon jam, first of all when I got my paws on some over 2 years ago from the US (longer?) and secondly when I posted a recipe earlier this year. You adore it in the main, some of you are perplexed, but you always come around to loving it.
Why play around with the smoky spicy jam? The rich umami face slap that it delivers can surely not be improved? Well, I don’t think I can improve it, but I have created a naughty sibling that is definitely on a par with it. A teenage drinking bacon jam that has raided its parents drinks cupboard and swilled the most expensive bottle in there, that gorgeous 16 year old Lagavulin.
Perfect for Christmas, this peaty meaty smoky jam gives you all you need. You have bacon (breakfast), coffee (BING), whiskey (god given and needed cure for Christmas morning). This stuff is the business and I will be wheeling out a jar as medicine on Christmas day.
I made a big batch last night and will be selling it at Covent Garden Market today – my last day this year – and possibly forever unless I find a sensible way of doing a stall where I get more than 3 hours sleep a night and don’t strain my back (tiny violin). I will also have cider & chipotle pulled pork sandwiches (cooked for 8 hours) in a homemade blaa (fluffy white bread roll from Waterford for new readers). Hope to see you there!
Whiskey Bacon Jam Recipe
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
150ml fresh brewed coffee (NOT instant – important)
100ml whiskey of your choice (I used Lagavulin)
2 chipotles in adobe (1 chillies – NOT 2 tins!), finely chopped or 1 fresh red chilli
Sauté the bacon over a medium heat until starting to crisp.
Take the bacon out and pour off most of the bacon fat, leaving just enough to fry the onion until soft but not coloured – about 5 minutes. Add the garlic for about a minute.
Transfer the bacon, onion, garlic to a large pot with the rest of the ingredients.
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.
Pulse it in a food processor briefly (to retain the course texture) – although it can be quite nice coarse.
Ready to serve. Will keep in the fridge too although I doubt you will have any leftover.