Smoked Bacon Jam

Method

1. 1

   Cook the bacon: heat a large heavy-based pot or Dutch oven over medium heat. Add the bacon lardons and cook slowly for 15–20 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp and deeply golden. Remove with a slotted spoon and drain on paper towel. Leave about 3 tablespoons of bacon fat in the pot; discard the rest or save for another use.

2. 2

   Caramelise the onions: add the diced onions to the bacon fat with a pinch of salt. Cook over medium-low heat for 20–25 minutes, stirring every few minutes, until the onions are soft, sweet and golden brown. Add the garlic and cook for another 2 minutes until fragrant.

3. 3

   Deglaze and build the jam: return the bacon to the pot. Add the brown sugar, maple syrup, coffee, apple cider vinegar, bourbon (if using), Dijon mustard, smoked paprika, black pepper and chilli flakes. Stir well to combine.

4. 4

   Simmer: bring to a gentle bubble, then reduce the heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes, until the liquid has reduced to a thick, glossy syrup that coats the bacon.

5. 5

   Blend (optional): for a smoother jam, pulse half the mixture in a food processor and fold it back through the chunkier half. For a rustic texture, leave it as is.

6. 6

   Store: spoon the hot jam into a sterilised 400ml jar, seal and cool to room temperature. Refrigerate for up to 2 weeks. Serve at room temperature so it spreads easily.