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Bacon and whisky jam with coffee and maple syrup
Rich and aromatic, sweet and savoury, this jam is a winner in every way!
Ingredients
- 2 tbsp olive oil
- 500 g smoked bacon chopped
- 4 cloves garlic minced
- 1 red onion diced
- 1 red chilli minced
- 100 ml maple syrup
- 4 tbsp cider vinegar
- 150 ml strong coffee
- 100 ml whisky
Instructions
- Heat the oil in a large pan and add the garlic, onion and chilli along with the bacon pieces and cook for about 10 minutes till browned and aromatic
- Add the remaining ingredients to the pan and stir well then simmer for about 45 minutes or until it has all come together as a sticky carmelised jam like mass
- Cool a little and whizz in food processor to make it smoother and spoon into sterilised jars
Notes
If you don't have a food processor you can make sure to cut everything up very small to start with.
Use Bourbon instead of whisky if you prefer.
Use red wine vinegar if you don't have cider vinegar.
This bacon and whisky jam will keep for up to a month in the fridge.
Calories shown are for the full quantity of bacon and whisky jam
Nutrition
Calories: 1473kcalCarbohydrates: 46gProtein: 33gFat: 113gSaturated Fat: 35gCholesterol: 165mgSodium: 1668mgPotassium: 843mgFiber: 1gSugar: 34gVitamin A: 307IUVitamin C: 38mgCalcium: 91mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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