Bacon Jam and Bread

Sometimes all that will do is a bit of jam and bread. Usually when I’ve had a bit of a Sound of Music singalong and can’t get that damn lyric out of my head. It’s a sign. But I’m doing a gluten-free month and jam and bread isn’t totally on board with that.

Unless… it’s gluten-free bread. Now, I don’t know if you have ever tried supermarket sold gluten-free bread but the word cardboard springs to mind. It’s really only good for emergency toastings with lashings of butter to moisten up the arid texture. So when I spied this little number at a farm shop in North London I bought it on a whim, unconvinced it could bring me round to gluten-free bread.

gluten free bread flourActually I’ve been pleasantly surprised, I was convinced it was going to be an inedible disaster but this bread it really works. I started out with a quick soda bread recipe which has been tried and tested in my kitchen many times. Gluten-free breads have a tighter texture so benefit from eating on the day of the bake but since it only takes a few minutes of stirring around with a bit of buttermilk and then 45 mins in the oven, it really is a cinch to pull together.
Gluten Free Bread | Stroud Green Larder
gluten free bread
gluten free soda breadI may have spoilt myself slightly with the jam but I know you’ll understand. About a year ago I attended a bacon masterclass held by Niamh Shields of Eatlikeagirl where we learnt how to make bacon jam, bacon brownies and bacon fudge. It was pretty intense and I absolutely fell in love with the bacon jam. In fact anybody who tries it falls it love, it’s the Ryan Gosling of jams. There is a reason why it swept the internet by storm last year so my inclusion of it here is a bit of a last ditch attempt to join the party.  The umami hit of maple syrup candied with salty smoky bacon and a hint of bourbon is just out of this world and then sweet chilli kicks in at the end to make you go cor blimey. If you try any recipe this weekend and you haven’t eaten bacon jam, then go for it and I promise you will not be disappointed. You must buy the best bacon you can get hold of and I recommend you make as much as you can as it lasts for ages in the fridge and used in dozens of ways. You can eat it cold straight from the jar or warmed up which is how I prefer it. Add a couple of teaspoons to spaghetti bolognaise, winter casseroles or run some through fine beans or mashed potato for outstanding side dishes.
For my jam on bread, I also added a layer of mashed avocado which added a cool creamy texture underneath the jam, it was absolutely heavenly. I’ve had it two meals in a row and am planning it for a third.
Bacon Jam on Gluten Free Bread | Stroud Green Larder
Gluten-Free Sunflower Soda Bread

Adapted from Rachel’s Allen’s Bake

450g Gluten-free bread flour
1 tsp caster sugar
1 tsp salt
1 tsp bicarbonate of soda
350-425ml buttermilk
1 tbsp sunflower seeds

  1. Pre-heat the oven to 230°C.
  2. Sift all the dry ingredients together.
  3. Make a well in the centre of the dry ingredients and add 350ml of buttermilk. Bring the mixture together with one hand. The dough should be soft but not sticky. Add more buttermilk if you need to.
  4. Without kneading, as this will create a heavy loaf, pat into a large circle then place on a baking tray. With a sharp knife draw a cross in the centre then scatter the sunflower seeds over the top.
  5. Bake at 220°C for 15 mins then turn the oven down to 200°C for 45 mins.
  6. Eat warm straight from the oven.
gluten free white soda breadBacon Jam

Makes about 500ml

450g streaky bacon, diced
1 large onion, diced
4 cloves garlic, crushed
60ml cider vinegar
185ml freshly brewed coffee
50g soft brown sugar
60ml maple syrup
60ml bourbon
2 tsp chipotle in adobo
½ tsp cumin

  1. Put the bacon in a large saucepan and cook on a medium heat until the bacon really crisps up, stirring all the while to keep it from sticking. Remove from the heat and set aside.
  2. Add the onion to the pan and cook on a very low heat. After 5 mins add the garlic then continue cooking until the onion begins to caramelise, it should take around 20 mins.
  3. Pour in the vinegar to deglaze the pan.
  4. Add the bacon back in, as well as the coffee, brown sugar, maple syrup, bourbon, chipotle, cumin and some black pepper.
  5. The heat should be on the very lowest setting and cook for about 2 hours for the jam to reduce.
  6. When it’s ready, turn off the heat and pour into a sterlised jar. Keep the jam in the fridge ready for whenever you need it.

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  1. […] peps up tomato sauces, is an absolute staple when you are making chilli and features heavily in the bacon jam recipe which will be making an appearance on my blog very […]

  2. […] jam has been done and done.  I’ve even done it and I’m always the last one to catch onto anything.  But that doesn’t mean that just because […]

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