Easy Beer Bacon Jam
A gorgeously rich sweet salty and sticky beer bacon jam which can turn any meal into a masterpiece. Made with British ale, mustard powder and spices for a uniquely flavoured jam.
- 300 g smoked streaky bacon diced
- 1 onion peeled and diced
- 3 cloves garlic peeled and crushed
- 60 g apple cider vinegar
- 60 g soft brown sugar
- 1 tablespoon honey
- 125 g gluten-free ale
- 1 teaspoon gluten-free Worcestershire sauce
- 1 teaspoon mustard powder
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground mace
Heat a large saucepan. Place the bacon in the pan 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.
Add the onion to the pan and cook on a very low heat. After 5 minutes add the garlic then continue cooking until the onion begins to caramelise, it should take around 20 minutes.
Pour in the vinegar to deglaze the pan.
Add the bacon back in, as well as the sugar, honey, ale, Worcestershire sauce, mustard powder, ginger, mace and some black pepper.
The heat should be on the very lowest setting and cook for about 45 minutes to 1 hour until reduced to a thick and sticky jam.
When it’s ready, turn off the heat and pour into a sterilised jar. Keep the jam in the fridge ready for whenever you need it.
- If you can't find gluten-free worcestershire sauce then you can substitute for ½ teaspoon fish sauce.
- To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
- Beer Bacon Jam keeps for about 2 weeks in the fridge.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 96mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1.1mg | Calcium: 11mg | Iron: 0.2mg