Bacon jam

Sure, it 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. Bacon jam is perfect piled high on toast with egg, tomato and spinach.

  • 7 hrs cooking
  • Makes 5 cups
  • Print


  • 1 kg rindless bacon slices, sliced thinly, excess fat trimmed
  • 3 (450g) brown onions, sliced thinly
  • 4 cloves garlic, sliced thinly
  • 2/3 cup (160ml) cider vinegar
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 tablespoon wholegrain mustard
  • 4 sprigs fresh thyme
  • 1 teaspoon instant coffee granules
  • 1/3 cup (80ml) warm water


  • 1
    Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.
  • 2
    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.
  • 3
    Process bacon mixture until finely chopped, but not puréed. Spoon hot jam into hot sterilised jars (see overleaf); seal immediately. Label and date jars when cold. Serve on toast with roasted tomatoes, fried egg and baby spinach leaves.


Suitable to freeze. Not suitable to microwave.

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