Bacon Jam 


  • 750g bacon
  •  2 large white onions
  • 1 large red onion
  • 2 cloves of garlic
  • 175 ml maple syrup (or golden)
  • Bunch of rosemary and thyme (tie with string so you can easily remove later)


  1. Thinly slice the onions and garlic and put in a pan over a medium heat and sweat them down. Also add the bunch of herbs.
  2. Whilst sweating off the onions cook the bacon for about 10 to 15 minutes in the oven at 200 degrees C. Then leave them to cool.
  3. Once they have cooled down roughly dice the bacon and add to the pan with the onions and garlic.
  4. Add the maple syrup to the pan and then bring up to a boil almost and move then onto a low heat.
  5. Simmer away for a good few hours the longer the better keep stirring every ten minutes or so though so it doesn’t catch on the bottom of the pan.
  6. The jam will slowly get darker and darker after about 2.5 hours it will be a deep rich plum colour and ready for blending
  7. Blitz well and then place in a chinois or coulander to drain off some of the excess liquid.
  8. Use straight away of chill in an air tight container.

This jam is great with pork dishes or even better slathered over a beef burger with some cheddar or blue cheese… enjoy

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