Banana Bacon Jam

Banana Bacon Jam


Here is another small batch recipe to join the ranks of previous savoury jams such as Bacon Jam and Oxtail Marmalade.

It is perfect for everyone from the sweet/savoury enthusast right through to those – c’mon now, ‘fess up – whose first thought upon reading the title was ‘ew’.

The result is no oil painting to look at, I’ll admit, but flavourwise it is an incredibly delicious mix of sweet, savoury, sharp and heat. Savouriness from the bacon and onions, sweetness from the bananas and the maple syrup, all perfectly tempered with the sharpness of vinegar and the heat of red pepper.

It only makes about a cup, so perfect for a trial batch.

Of course, once tasted, you’ll probably devour the whole batch, which will necessitate another shopping trip to make more. And who wants to queue more than once a week in the COVID-trying times? Not me, that’s for sure, so shop wisely first time round 😉

This jam not only pairs excellently with cheese and crackers, but also on a whole range of cooked meats, especially of the barbecue-favourite variety – let it give your burgers and sausages a real flavour boost!

Banana Bacon Jam

6-8 rashers smoked streaky bacon [1]
1 onion, finely chopped [1]
1/2tsp red pepper (fiery!) or ancho chili (smoky) flakes
60ml maple syrup
80ml water
80ml cider vinegar
2 bananas finely chopped [1]
salt & pepper

  • Put the bacon into a dry pan and cook until just done over medium heat.
  • Remove from the pan, blot with kitchen paper and chop finely (much easier than when it’s raw).
  • Rinse and dry the pan and return it to the heat.
  • Add the chopped bacon and cook, storring, until the bacon has crisped and the fat has rendered.
  • Add the finely chopped onion and cook until starting to caramelise.
  • Add the pepper flakes, syrup, water and vinegar and bring to a simmer.
  • Add the chopped bananas and cook to reduce the liquid, stirring all the time.
  • When the liquid is almost evaporated, season generously with pepper and salt to taste.
  • Serve warm.
  • Store in the fridge and warm before use.



[1] The quantity depends on the sizes of each, so probably be guided by the size of your bananas. Regular bananas/onion = 6-7 bacon rashers. Large bananas/onion = 8 rashers, small bananas/onion = 6 rashers.