Bacon jam

Adrian Richardsons smoky but sweet bacon jam is a great match for burgers, cheese or a slice of crusty bread
By Adrian Richardson
Bacon jam
  • Rating:
  • Serves: Makes 1 jar
  • Cook Time: 1.3333333333333333 hours 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 450 g smoked bacon, cut into 2.5cm pieces
  • 1 medium onion, diced
  • 3 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 45 g dark brown sugar
  • 1 tbsp Thai hot chilli sauce, e.g. Sriracha
  • 125 ml coffee
  • 65 ml cider vinegar
  • 85 g maple syrup


1. Fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel-lined plate and set aside.

2. Fry the onion and garlic in another pot with a little olive oil on a medium heat until translucent.

3. Add the bacon to the onions and garlic. Add the rest of the ingredients and 125ml water. Simmer for 1 hour, stirring regularly. Add more water if needed.

4. The jam is done when you cant tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the jam. Refrigerate up to 2 weeks

For more chutney ideas, take a look at our top 10 chutney recipes

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