A gorgeously rich sweet salty and sticky 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 ml apple cider vinegar
- 60 g soft brown sugar
- 1 tablespoon honey
- 125 ml 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.
- Bacon Jam keeps for about 2 weeks in the fridge.
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