Smoky Bacon Jam – Otago Daily Times 2/8/17

500g smoky streaky bacon, 3 large onions, 3 cloves garlic, 1 tsp salt, 1/2 tsp pepper, 200g dried apricots, 3 Tbsp light brown sugar, 1/4 cup sherry vinegar, 1/2 teaspoon cayenne pepper, 3/4 cup water.


Preheat oven to 200degC. Line a baking tray with foil and top it with an oven rack. Lay bacon strips in a single layer on the rack, and place the baking tray in the oven. Cook for 20 -30 minutes until the bacon is crispy.

When the bacon is cooked, transfer it to a paper towel lined plate to drain, and carefully remove the tray from the oven. Pat the bacon dry with a paper towel to remove the bacon fat. Reserve the bacon fat left on the foil and pour into a frying pan.

Slice and chop the onions, garlic and dried apricots. Heat the frying pan, with the saved bacon fat,  on medium heat, add the chopped ingredients and cook until the onions are soft.While the onions are cooking, chop the bacon and set aside.

Once the onions are starting to turn a light golden colour, add salt, light brown sugar, sherry vinegar and cayenne pepper*. Stir to combine.

Add the chopped bacon and stir in the 3/4 cup water to the now combined mixture. Cook until the overall colour is a light brown bacon colour and continue to cook for 15 minutes, or until a jam consistency is achieved.

Allow the mixture to cool slightly and store in jars. Apply lid once jam has cooled completely and the Lid is air tight.

Jam is usable for 3 weeks if kept in the refrigerator.

* A drop of high quality liquid smoke can also be added at this stage for an extra smoky hit.

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