Bacon Jam has been around for a while on these here Internets, and there are numerous ways of preparing it. It is a highly savoury spread or relish that can be used in a multitude of ways. In the picture you can see a BLT toast sandwich prepared with bacon jam – much speedier than grilling bacon rashers. You can also stir it through rice or pasta for a frugal insta-meal, use it to top baked potatoes or spread over the bread of your fried egg sandwich.
This recipe is my own, and very much from the That’ll Do™ School of Cooking, in that you can be as extravagant or as miserly as you like, with the ingredients that you have.
You can also customise it to your own personal tastes – mine stretch to a few fresh red chillies to add a bit of feisty heat and to catch the eye, strong coffee, some Henderson’s Relish for sharpness and, contrary to a great many recipes, no added sugar (the kecap manis is sweet enough). Just because it’s called jam doesn’t mean you have to drown it in sugar. Call it a jam for all the things you can spread it on/in.
You can choose any cut of bacon you like: streaky rashers, back bacon, smoked or unsmoked. Personally I buy cooking bacon as it is ridiculously cheap (less than £2/kg). Some supermarkets (Sainsbury’s) occasionally have packs of cooking bacon that contain the trimmings and ends of gammon joints, and if you turn the packs over and there is a hint of orange about the meat, then you’ve got some smoked bacon in the mix. Others are just filled with chopped bacon trimmings, so it can be worthwhile rummaging around, as each batch can vary.
I cannot stress enough how much the recipe below is a rough framework. Got more bacon? Bung it in. Like caramelised onions? Add more. Garlic fiend? Shove a load in.
I prefer to blitz my bacon jam in the food processor down to the consistency of pesto. It makes it much easier, not to mention quicker, when using it in other things, but you might prefer to keep it chunky, so the individual ingredients can still be discerned.
Whilst this recipe WILL make some delicious bacon jam, it is what *I* consider delicious bacon jam, which might be quite far removed from what YOU consider delicious bacon jam. So you will probably need to tweak it to your own personal tastes. Below you will find a list of spices and relishes that you can add to find tune the basic recipe.
Important points to remember:
- There is no right or wrong way to make bacon jam – it it totally up to you and your tastebuds.
- Speaking of which, you HAVE to taste it as you go, and then decide firstly if it needs anything extra, and secondly, what that extra thing might be.
- Don’t feel you have to add 101 extra ingredients – it is, first and foremost, supposed to taste of bacon. Don’t lose sight of that.
- Another don’t – Don’t forget to write down what you add, as you might hit on a million pound winning combination and want to recreate it later!
This would make an ideal home-made gift for the upcoming festive season: just pack the finished hot jam into a hot, sterilised jar and seal with a layer of bacon grease/lard/clarified butter. It will keep for 2 weeks in the fridge if no-one knows what it tastes like. Good luck with that. 😉
This and the next few recipes are my contribution towards festive baking and making – delicious additions to your own table, delightful as presents for others. I hope you enjoy!
Suggestions for flavourings for your Bacon Jam
In addition to – or even instead of – the ingredients in the recipe below, you could add some of the following
- Onions – brown, white, French, vidalia, red, shallots, spring onions, chives, garlic
- Spices – chilli powder, coriander, cumin, paprika (sweet/smoked/hot), cayenne, mustard(dry, mixed, wholegrain, dijon, artisan), ginger, nutmeg, cinnamon, mace
- Sauces – Worcester sauce, anchovy essence, mushroom ketchup, walnut ketchup, light/dark soy (be careful, as v. salty, as is bacon), oyster sauce, Tabasco, hot sauce, sweet chilli
- Sweeteners (just because I don’t like them, doesn’t mean you have to miss out – go easy, though) Maple syrup, light-brown sugar, muscovado sugar, treacle, molasses, agave nectar
- Liquids – cider, beer ale, stout, whisky, brandy, ginger wine, bourbon, balsamic/sherry/rice/black/cider/red wine/white wine vinegar
Bacon Jam should be warmed before use, to bring out the flavours. A quick zap in the microwave or toss in a pan is all it takes.
700g cooking bacon
2 onions, peeled and chopped – or halved & cut in semi-circles if you’re not blitzing to a pesto
4 fresh red chillies, de-seeded and finely diced.
250ml strong coffee
60ml kecap manis
2-3tbs Henderson’s Relish
1tsp coarse ground black pepper
- Put the bacon into a pan and cook over medium heat. Use a spatula to break it up into smaller pieces. You can cook it as long or as short as you like, but I prefer well done, with specks of rusty caramelisation starting to appear, and the fat fully rendered.
- Lift the bacon from the pan with a skimmer and drain in a metal sieve.
- Add the onions and chillies and cook in the bacon fat ( for added flavour) until softened and caramelised. If you have a large excess of fat after the bacon has cooked, then drain some of it off, but I’ve never had that problem. Of course, this will also depend on the quantity of bacon you’re cooking.
- Return the bacon to the pan and add the rest of the ingredients.
- Simmer for 10 minutes.
- Transfer to a food processor and blitz until the mixture resembles a coarse pesto.
- If you think there is too much liquid, return to the pan and simmer gently until the excess has evaporated.
- Taste and add further flavourings as liked.
- Spoon into jars and seal. Add a layer of melted fat if liked, to aid preservation.
- Store in the fridge and use on everything.
So, it’s that time of year when the Seville Orange crop brings a splash of colour to the fresh produce section. It’s marmalade season, especially for those of a competitive nature, because The World’s Original Marmalade Awards are accepting jars for their annual competition. Thousands of marmalade lovers participate in this popular contest, including myself last year, where a jar I made following an 1840 hand-written recipe won a gold award. Have a bash yourself – it’s worth it for the fabulous feedback you get from the judges (yes, they send comment cards for every single jar that is entered!). There’s even a section where it doesn’t matter what the marmalade tastes like, because the prize is for the label design!
I’m not suggesting any marmalade recipes here, rather some ideas for what to do when that initial enthusiasm wears off and the sacks of Seville Oranges you gleefully purchased at the start of the season are still sitting in the fruit bowl and Stuff™ has eaten up all of your spare time and got in the way of your marmalade plans. This happened to me a few years ago, and here is my suggestion for dealing with a mound of Seville Oranges and no enthusiasm/time/jars to make marmalade.
First of all, don’t throw the oranges away. Grate the zest, then cut them open and squeeze the juice. Mix all together and pour into large ice-cube trays and freeze. When frozen, seal them in a ziplock bag. Each frozen cube is roughly equivalent to one Seville Orange, so it’s easy for later use, for flavouring curds, cakes, icing, custards, tarts, ice-creams and savoury dishes. The strong, bitter-sharp flavour packs a real punch that sweet oranges just can’t match. And, of course, they make an amazing curd. Even on the years where I make marmalade, I make sure I stock up on Seville Orange ice cubes so that I can enjoy some Seville Orange curd throughout the year.
Before moving on to the recipe, let us pause a moment and talk butter. Specifically, clarified butter.
Clarified butter is butter that has had all the imperfections and unnecessary ingredients removed so that all you are left with is the very purest form of butter. Many of us might be familiar with the Indian cooking ghee sold in distinctive green tins in the UK. The ghee from these tins has a wonderful, perfumed aroma which immediately brings to mind the warms spices of India, and I do try and ensure I always have a tin in the cupboard for spur-of-the-moment curries. However, it isn’t necessary to buy all your clarified butter because t is simplicity itself to make your own.
In the context of this post, clarified butter is definitely the only choice when making fruit curds and will extend the shelf-life of your fruit curds drastically. You might think it a faff, but if you do make a batch of clarified butter, it will keep in the fridge for weeks and is therefore on hand, not just for curd, but also for lots of other cooking uses. Melted butter separates itself into three distinct layers: the top layer consists of little pieces of casein that float on the surface, the middle layer is the butter itself, and the bottom layer is composed of all the milk solids and salt that are present in regular butter. The middle layer is the only one we want, the rest can be discarded, and without the casein and milk solids, there’s nothing left in the clarified butter to spoil or go off.
500g unsalted butter
- Put the butter into a small saucepan and set it on the lowest possible heat.
- Leave it until completely melted and the milk solids have sunk to the bottom. Don’t stir.
- Turn off the heat and let it cool for 15 minutes.
- Skim the debris from the surface, the either pour or spoon the clarified butter into either a jar or a seal-able plastic box.
- Don’t let any of the milk solids become mixed with the clarified butter. Stop pouring when this looks like happening.
- Cover the clarified butter and allow to cool. Store in the fridge.
- Pour the remaining butter and milk solids into a glass and allow to solidify.
- Cut around the disc of butter and remove.
- Rinse the disc of butter in cold water, making sure all milk solids are removed.
- Add the disc of washed butter to the rest of the clarified butter.
Seville Orange Curd
zest and juice from 3 Seville Oranges
200g caster sugar
112g clarified butter
3 large eggs
- Whisk the eggs, pour into a jug and set aside.
- Put the remaining ingredients into a bowl and place over a pan of simmering water.
- Whisk the ingredients together until the butter has melted and the sugar has dissolved.
- Gradually pour in the eggs, whisking the mixture vigorously so that the eggs don’t curdle on contact with the warm liquid.
- Keep whisking until the mixture heats up and begins to thicken. Remember, the curd will thicken as it cools, so if it coats the back of a wooden spoon when hot, that’s it.
- Pour into sterilised jars if you like, but I find a sturdy plastic box that I can keep in the fridge is simpler. And to be honest, despite its long shelf life, its demolished in days.
P.S The deliciously crunchy, wholemeal toast in the pic is cut from a Grant Loaf.
Got a fab recipe for Christmas this week – for gifts, to scoff yourself, whatever takes your fancy – delish!
Bit like mincemeat, but without the suet – and can be enjoyed in a whole range of different ways – on scones, over ice-cream, Christmas tart (spoon into blind-baked cases) or spooned straight from the jar *guilty look* What? What???
Anyhoo – It’s also going to provide the opportunity to illustrate creativity, because the preserve I ended up with was not the one I intended to make, but is still absolutely delicious.
This recipe began life in the kitchen of Mme Christine Ferber, the undisputed QUEEN of preserves. She lives in Niedermorschwihr, the little Alsacian village of the borderlands with Germany and is the go-to woman for the likes of Paul Bocuse, Alain Ducasse, Pierre Herme and anyone else who demands nothing but the best. Her preserves are made from local, seasonal produce and she presides over every batch. Never working with more than 4kg of fruit at a time, she marries flavours and textures beautifully, and has created over 800 flavour combinations.
So I found this recipe on a French magazine website almost a year ago and have been dying to make it all year. When I managed to snag the last 4 quince at the local farm shop, I thought I was all set, but the further I got into the recipe, the more I found out that I lacked some of the ingredients, so I just had to improvise like a BOSS. Now don’t start flapping about not having quince, because I didn’t have enough either – so I improvised with apples. Then I couldn’t find any dried pears, so I used dried pineapple instead. And so it went on.
So what I have for you here, and in the picture above, is the recipe I made, rather than the recipe I followed. It makes about 8-9 jars – plenty for gifts and a couple to keep. For anyone who is interested, the original Christine Ferber recipe is here.
2 kg of fresh quince or Bramley apples or a mixture of both
2 litres of water
1 kg granulated sugar
200 g dried pineapple
200g dried figs
100 g dried prunes
200g dried apricots
100g raisins 
50 g candied lemon peel, cut into thin strips
50 g candied orange peel cut into thin strips
50 g dried cranberries
zest and juice of 1 orange
zest and juice of 1 lemon
150g walnuts pieces
150g whole blanched almonds, roughly chopped
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 ground star anise
- Wipe the quince/apples with a cloth and rinse in cold water.
- Cut into quarters and place in a preserving pan and cover with 2 liters of water.
- Bring the pan to a boil, turn the heat down and let it simmer gently for one hour, stirring occasionally.
- Strain the juice through a colander and then strain it again through a piece of muslin to clear it of most of the pulp.
- Discard the fruit pulp.
- Measure out 1300ml of the hot liquid and pour over the dried pineapple. Leave it to soak for 3-4 hours. You can leave it longer – overnight if you like, but I was in the mood to make this jam NOW! Today! 😉
- Wash your jars and lids and put into the oven on a baking tray at 100°C, 80°C Fan. Always err on the side of caution and have more jars than you think you’ll need.
- Cut the figs, prunes and apricots into strips 3mm wide. NB DO NOT get the ‘ready to eat’ dried fruit – it’ll just break down into a mush. Make sure you get the old-fashioned ‘tough’ dried fruit.
- Slit the dates and remove pits. Slice into 3mm strips
- Pour the apple liquid and the pineapple into a preserving pan with the sugar, figs, dates, prunes, apricots, raisins, lemon and orange peel, cranberries, lemon zest and juice, orange zest and juice, and the spices.
- Bring the mixture to a boil, stirring constantly.
- Skim any scum from the surface.
- Keep cooking on high heat for five to ten minutes, stirring constantly.
- Skim again if necessary.
- When the temperature reaches 100°C, add the walnuts and almonds.
- Bring the mixture to 104°C and test that the setting point has been reached by spooning a little of the syrup onto a cold plate and placing in the freezer for 2 minutes. Remove the pan from the heat while you check. If the surface if the jelly wrinkles when you push your finger through it, then setting point has been reached. NB This is really just to double-check – if it reaches 104°C, you’re fine. This is not a solid-set jam, it’s more ‘fruit suspended in spiced apple jelly’.
- Ladle into the warm jars and seal whilst hot.
- Wipe jars and label when cooled.
 I used Sainsbury’s snack raisins, which is a mixture of golden, flame, crimson and green raisins. Beautiful!