A delicious, sticky, moreish, savoury bacon jam. This recipe is easy to make, and will keep in the fridge for up to 5 days, although it probably won't be around that long!
Chop the Bacon into roughly 1cm square pieces. Add to a pan and fry on a medium heat for approx 10 mins. The Bacon should be cooked but not yet crispy.
Remove the bacon from the pan using a slotted spoon, and put to one side. With the fat from the bacon still in the pan, add the onions, and cook for 10 mins until caramelised but do not let them burn.
Add the sugar, maple syrup, coffee granules, and hot water to the pan and bring to the boil, stirring every few minutes
After 10 minutes, return the bacon to the pan and continue to reduce the liquid, stirring every few minutes, until the liquid is sticky and jam like - this should take roughly a further 10 minutes.
Add the Balsamic Vinegar and stir thoroughly.
In a food processor, pulse the mixture to your desired consistency. I like mine to still have bite-sized pieces of bacon but you can make it smoother if you prefer.
This Gluten Free, easy to make cake is perfect either served warm with ice cream as a dessert, or cold with a cup of tea as an afternoon treat.
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