Photographer: James Moffatt. Stylist: Kate Brown. Photochefs: Amal Webster, Angela Devlin.
Sure, bacon jam might not be a jam in the classical sense, but once you smother your toast with this savoury spread that will be the last thing on your mind. Cooked for six hours in the slow cooker, this bacon jam is perfect piled high on toast with egg, tomato and spinach. This moreish delight is flavoured with maple syrup, mustard, thyme and a dash of coffee – delicious!
Looking for more breakfast recipes or more bacon recipes?
Ingredients
Method
Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.
Transfer bacon to a 4.5-litre (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee and the water. Cook, covered, on High, for 6 hours. Discard thyme; skim excess fat. Season with pepper.
Process bacon mixture until finely chopped, but not puréed. Spoon hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
Bacon jam serving suggestion
Serve on toasted bread with roasted tomatoes, fried egg and baby spinach leaves.
Bacon jam is also a fabulous addition to many burger recipes, sliders or even wraps.
How to sterilise glass jars
To safely store the bacon jam, it needs to be transferred to hot sterilised jars. For our Test Kitchen advice on safely sterilising jars and storing jam, see this article.
