Have you heard of bacon jam? It's a salty-sweet, smoky and sneaky way of yumming up a burger… or anything else, for that matter. We have asked Helene from Super Kitchen Machine to share her recipe with you. It’s a highly concentrated spread and demands to be used sparingly. You can add just one small spoonful of bacon jam to scrambled eggs instead of frying up bacon. You can spread it thinly on crêpes rolled around steamed asparagus and covered in hollandaise… yum!
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 2 hours
Makes 1 big jar
- bacon - 500g, good quality smoked or double smoked
- garlic cloves - 25g, peeled
- onion - 200g, cut into large chunks (tested with red onion)
- apple juice - 230g
- apple cider vinegar - 30g
- brown sugar - 50g (or part maple syrup if you prefer)
- dates - 25g, pitted
- cranberries - 20g, dried, or raisins
- cinnamon - ½ – 1 tsp, powder (optional and surprisingly fitting!)
- Cut bacon into short pieces (about 1-2 cm). Tip: If you want to cut bacon neatly, with less greasy mess, consider putting in the freezer for a few minutes before cutting.
- Fry in a medium hot pan on the stove until bacon just becomes crispy. Set aside to drain on some paper towels once cooked.
- Turn on your mixer to Speed 6 and drop garlic (25g) onto spinning blades. Stop, remove lid, push garlic down the sides.
- Add onion (200g). Chop Speed 5 / 5 seconds. Scrape down sides.
- Add bacon to thermo mixer and saute with onions and garlic. Program 12 minutes / 90C / Reverse+Stirring Speed.
- Add apple juice (230g), apple cider vinegar (30g), sugar (50g), dates (25g), raisins (20g) and cinnamon (1/2 - 1 tsp) to the bowl.
- Program 60 minutes / 100C / Reverse+Stirring Speed. Leave measuring cap off. Push down sides.
- Program 30 minutes / 100C / Reverse+Stirring Speed. Leave measuring cap off.
- Check consistency. If you would like your jam to be smoother, process Speed 4 / 2-4 seconds.
- Transfer to jar/s. Store in the refrigerator.