LEO’S BACON JAM

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Leo’s bacon jam was the key ingredient in the winning Toastie at the 2022 Ashgrove Ultimate Toastie Competition

PREP TIME 10 minutes
COOK TIME 2 hours
SERVES 1

INGREDIENTS

500 grams bacon

3 large onions

4 cloves crushed garlic

1/4 cup apple cider vinegar

1/4 cup maple syrup

100ml Worcestershire sauce

3 tbs brown sugar

1 tbs sriracha sauce

45ml bourbon/whisky

100ml coffee

METHOD

Step 1 

Dice the bacon and cook in a heavy base pot on medium heat with a small amount of oil until the fat renders and bacon begins to crisp. Remove bacon and sit on a paper towel saving some of the bacon fat.

Step 2 

On a medium low heat add the roughly chopped onion along with the garlic to the left-over bacon fat and begin to cook down slowly until onion becomes translucent and soft.

Increase the heat slightly and begin to add a small amount of colour to the onion and garlic before reintroducing the bacon.

Step 3 

After the onion has begun to colour add the other ingredients along with around ½ cup of water. Bring this to a simmer and reduce heat to low. Slowly simmer the jam mixture for approximately 1 ½ to 2 hours stirring occasionally until liquid has reduced but not completely evaporated.

Step 4

When you are happy with how the jam looks remove from the heat and place in a food processor and blitz until you achieve a semi smooth texture which will be easily spreadable.

Step 5

Once mixture is processed return to the pot on low heat and taste and adjust the balance of sweet, acid, heat and salt using brown sugar, vinegar, siracha and salt if required remembering that flavours will mellow slightly when jam is cold. Cook down further until consistence is at your liking then store in sterilised jars or air tight containers in the fridge.

Jam can be used as a condiment on almost anything including cheese toasties, burgers or as a condiment on a cheese board.