Bacon Jam
I love condiments. Heck, my fridge is half-filled with things that I can add to a meal to make it special. There are loads of recipes for Bacon Jam out there, so why is mine so different?
Well, it’s not as sweet. I know I called it jam, so technically it should be sweet. But, I don’t particularly like adding too much sweetness to my savoury dishes. I’ve seen recipes that say add ¼ or even ½ cup brown sugar to something like this; it’s just too much for me. What about you? The (ABC) ketchup Manis adds enough sweetness for my liking. Maybe I should have called it Bacon relish, but it is still a bit sweet….
I also prefer to leave my ingredients a little chunky. Some recipes require you to blitz in a Thermo cooker or food processor. You can do that if you like, but I like the little chunks in this recipe.
What do I like to to pair with Bacon Jam?
My favourite is crackers! We have a few homemade cracker recipes here…
– Cheese crackers
– Sourdough discard crackers
– Gourmet crackers
On the other hand, my husband says you can’t get too much bacon for breakfast, so for him it would be with scrambled eggs and bacon.
Let’s talk about the ingredients
- Butter – this is for flavour, and mouthfeel
- Red onions – are sweeter than brown
- Bacon cut into lardons (2 strips), although this recipe calls for bacon because I like to write my recipes with something readily available at our local supermarkets. If you can get to a deli, ask them for a chunk of bacon or use speck. You can cut this into thicker battens. Oh, yummy.
- Smoked paprika. This is for my husband. He will eat anything smoked.?? This is because it does give a nice smokey flavour, or you could use sweet paprika if you prefer.
- Dijon mustard – for a bit of tang
- Ketchup Manis. This is what I’m using instead of bags of brown sugar
- Light soy – for salt
- Apple cider vinegar for acidic notes to bring out more flavour.
This Bacon Jam is sweet enough without overpowering the savoury notes. I sometimes add a pinch of cayenne. This recipe couldn’t be easier to make. Once again, many of the ingredients can be found in my everyday pantry staples.
Why we use condiments?
- To make good food fantastic food!
- Burgers are great, but with Bacon Jam, they’re brilliant. Get it, got it.
- Cheese sandwiches are great, but with Bacon Jam or Branston Pickles, they’re brilliant. Yep, that’s it.
- Improve your Soup, add a dollop to your pumpkin soup, stir it in to add that delicious umami flavour.
- Pie is nice, but with my Bacon Jam or BBQ/Tomato Sauce. Oh boy. You got it!
Adapting this recipe:
let’s talk about ways to adjust this recipe to change the flavours there are so many choices.
- Bourbon bacon jam – my boys love this one. Replace the vinegar with bourbon.
- Tomato bacon jam – add a handful of sliced baby Roma tomatoes.
- Spicy bacon jam – cayenne is my choice here, or you could add a squirt of sriracha. I always have that in the fridge
- Maple bacon onion jam – I’m not a fan of sweet bacon, but I know some of you are out there. Replace the ketchup manis with maple syrup.
- Jalapeno bacon jam – Yum, take 1 or 2 jalapeno, slice, and add them with the onions.
Alternative condiment recipes
Frequently Asked Questions
Keep it in the fridge; it will be good for 3-4 days or so.
Of course. I do prefer to cook the bacon and onion until it’s rather brown, but either way is still yum.
If you don’t normally keep Ketchup Manis in your pantry, you can replace it with 1 tsp brown sugar and 1 tsp vegemite. Then, remove the soy from the recipe because the vegemite has enough salt.
Burgers: Spread bacon jam on the bun instead of or alongside traditional condiments like ketchup or mustard. It adds a rich, smoky sweetness that complements the meat perfectly.
Cheese Boards: Serve bacon jam as a spread alongside cheeses, crackers, and charcuterie. It pairs beautifully with sharp cheddar, blue cheese, or creamy brie.
Sandwiches: Use bacon jam as a spread on sandwiches, especially with grilled cheese, BLTs, or turkey sandwiches. It adds an extra layer of flavour that takes the sandwich to the next level.
Breakfast Foods: Spoon bacon jam over eggs, toast, or biscuits. It’s especially delicious when paired with scrambled eggs or a breakfast sandwich.
Pizza Topping: Dollop bacon jam onto a pizza with ingredients like goat cheese, caramelized onions, and arugula. It adds a unique twist to your usual pizza night.
Topping for Meat: Use bacon jam as a glaze or topping for meats like chicken, pork chops, or steak. It enhances the savoury flavours and adds a hint of sweetness.
Salad Dressing: Mix bacon jam with a bit of vinegar and olive oil to create a smoky, sweet salad dressing. It’s particularly good on spinach salads with nuts and dried fruits.
Dips: Stir bacon jam into sour cream or cream cheese to create a smoky dip for chips, veggies, or crackers.
Stuffed Mushrooms: Bacon jam can be used as a filling for stuffed mushrooms. Combine it with cheese and herbs for a flavour-packed appetiser.
Pasta Sauce: Incorporate bacon jam into a creamy pasta sauce or carbonara for an extra depth of flavour.
The sweet and salty profile of Bacon Jam makes it an incredibly versatile ingredient that can enhance various dishes. How will you use it?
Bacon Jam
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Frypan
Ingredients
- 10 g butter
- 150 g red onion chopped
- 170 g bacon cut into lardons 2 strips
- ½ tsp smoked paprika
- 1 tsp dijon mustard
- 10 g Ketchup Manis
- 5 g light soy
- 10 g apple cider vinegar
Instructions
- Heat a frypan to medium-high heat. Once hot, add the bacon lardons and cook until the edges are starting to crisp and the fat is rendering out.
- Remove the bacon from the pan with a slotted spoon, leaving the fat and juices behind.
- Add the butter, chopped red onion and cook, stirring until the onion starts to colour.
- Add the bacon lardons back to the pan. ,
- Add the rest of the ingredients stirring to combine, drop the heat to medium and cook until most of the moisture has reduced.
- Remove from the pan, serve warm with burgers, sausages, steak, scrambled eggs, whatever you wish (and you will – LOL)
Notes
Want to know more?
Would you like to learn how to add more flavour? Our online course “A bit on the side“, might be the answer.
It’s huge! 4 eBooks to download. Each eBook is filled with recipes from my cafe days. Each module has tips and techniques that you can use to make the job quick and easy. Better than just purchasing a cookbook because I’m here if you want to chat.
Hey Bec
How long will the bacon jam store for in the fridge?
Cheers Ange
Hey Ange,
3 or 4 days unless you cover it with oil to stop air from getting to it. Like you would make a pesto. The recipe doesn’t make a huge batch, but of course, you can double or triple it. ?
Double or triple! I love your way of thinking ? thanks for the reply. I appreciate it!
??? You’re welcome.