While we all know that everything * is better with bacon, some things just make you beg for more — bacon jam is one of those things. The Accidental Locavore isn’t sure where she first had it, but it was really, really good.
And versatile.
And easy to make.
And I had a whole bunch of lardons from recent batches of bacon.
This, from Ottolenghi, makes about a pint jar. You’ll run everything through a blender or food processor so don’t worry about being too neat with the pieces.
Bacon Jam
- 10 ounces bacon, cut into 1/2″ strips
- 1 tablespoon olive oil (if needed)
- 2 shallots, roughly chopped
- 2 garlic cloves, peeled and crushed
- ½ teaspoon cayenne
- ¼ teaspoon ground ginger
- ¼ cup bourbon (or scotch)
- 2 tablespoons maple syrup
- ½ teaspoon wholegrain mustard
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon light brown sugar
Cook the bacon in a large sauté pan over medium-high heat, until golden brown and starting to crisp, about 12 minutes.
Transfer to a small bowl, keeping a tablespoon of fat in the pan (if there’s not enough fat, add some olive oil). Fry the shallots, garlic and spices for a minute, then add the bourbon, maple syrup and mustard.
Leave to reduce for a minute, turn the heat to low and add the vinegar, sugar and bacon. Cook, stirring for a minute, until the liquid is thick and coating the bacon.
Put all the contents of the pan into a small food processor or blender (better) and process to a rough paste. Store in a glass jar in the fridge or serve and enjoy!
My verdict:
What’s not to like? Try it on a grilled cheese sandwich, hamburger, scrambled eggs, crackers with goat cheese, etc.
Comment and let me know what you use it on.
*except for bacon swizzle sticks plunged into cold Bloody Marys and bacon/chocolate bars.
