This Beef Bacon Jam is going to be your favourite condiment, hands down! It’s a delicious combination of smoky, tangy and sweet that makes a great sandwich filler, topping, dip (kind of) and all-round flavour enhancer!
Table of contents
- Beef Bacon Jam Recipe
- Where to get Beef Bacon
- Buying Beef Bacon in the UK
- Beef Bacon Jam Ingredients
- YouTube Video
- Want to Make it Spicy?
- How to Serve Bacon Jam?
- How long does Bacon Jam Keep?
- Sterilising Jars
- Similar Recipes (sort of)
Beef Bacon Jam Recipe
I mentioned in my last email that I have an ever growing list of reader requested recipes. One of the most requested ones is anything to do with beef bacon, and bacon jam, or bacon chutney, is at the top of that list.
This is because I have many readers around the world who follow kosher and halal rules and also, quite a few who don’t eat pork for lifestyle reasons. So here we go, guys, the much longed for, beef bacon jam!
Our recipe is super easy, and, as I mention on the video (coming soon), can be personalised to suit one’s taste. Make it tangier by using more vinegar, less sweet (or more) and/or add some chillies if you like your chutneys on the spicy side.
Consider LinsFood’s beef bacon jam a template. Play around with the sugar and vinegar as you fancy, add some spice if you want to.
Where to get Beef Bacon
I think that beef bacon is pretty easy to find, perhaps not as widespread in shops as the awful turkey bacon, but still doable. This is especially so if you go online. I went online to find halal beef bacon last month for some clients, and was just amazed at how many sources there were!
Kosher beef bacon is more popular, and I know it is available at some of our larger supermarkets here in the UK. But, in my experience, it’s not great. I’ve pretty much tried all the kosher meat products out there, one word – yucks!
You want to get your hands on smoked beef bacon for our Beef Bacon Jam. I’m using maple smoked.
Buying Beef Bacon in the UK
I have 2 online sources that I’m pleased to say, produce fantastic beef bacon and beef chorizo. This is not a promotion, by the way! 😉
- The Ojos Foods, a Spanish company in the UK, produces award winning beef products with a certified halal range. Their chorizos, salamis and salchichons are top class, all made in the traditional way. They are my source for beef chorizo (best I’ve ever tasted).
Gourmet Halal Kitchen is a new find, when I had to cook for some Muslim clients last month. They have a great range of international sausages including fresh chorizo, chipolatas and merguez. But it is their halal beef bacon that I am especially super impressed with, comes complete with that must-have strip of fat! That’s what I’m using in the video for today’s beef bacon jam (coming soon).
⇒ their fresh chorizo is perfect for the Sage, Onion and Chorizo Stuffing on this site.
Beef Bacon Jam Ingredients
This is such an easy and fairly basic recipe that there isn’t much to chat about. But let’s just briefly take a look at the ingredients we have, besides the beef bacon itself, which we covered above.
Onions in Bacon Jam
I love onions, the more, the merrier! In chutneys (or jams, in American speak), I love the onions as much, if not more, than the star of the show.
So in this particular recipe, I’ve got 2 medium-large, brown onions. I’d have used 2 super large if I had any at home! You can use the same amount or reduce it if you like. You can also use red onions, if you prefer.
Vinegar in Beef Bacon Jam
The “standard” bacon jam recipe calls for cider vinegar, and usually, quite a fair amount of that. I’m not terribly fond of overly vinegary chutneys, so have done away with the cider vinegar, opting instead, for just balsamic vinegar.
Balsamic vinegar gives you a more well rounded flavour, you get depth, a little sweet, and a more matured tanginess. If you fancy using both vinegars, by all means, split the amount between the two, then add more (if you need to), towards the end of cooking time, after you taste your beef bacon jam.
I use a combination of maple syrup and brown sugar to sweeten our beef bacon jam. Like the tartness, the sweetness of the chutney is also a matter of taste, something you can play around with.
I’ve seen some traditional bacon jam recipes using 200g (1 cup) of brown sugar for the same amount of ingredients here. The more brown sugar you have, the more caramelised, sticky liquid your beef bacon jam will have, which is just delicious!
The maple syrup, I thought, would complement the maple smoked beef bacon.
Coffee in Bacon Jam
Meat and coffee make a great combination. Coffee has long been used as a spice in many cuisines; it adds a rich, smoky and earthy flavour to marinades and rubs, especially red meat.
But you don’t want instant coffee for this though. To use coffee as a spice, you want a good quality, full flavoured dark roast.
Bourbon and bacon are a match made in heaven, so you know I had to include it in our beef bacon jam.
Naturally, if you are going down the halal beef bacon jam route, skip this. Just add a little water to your jam/chutney to allow for the cooking time.
Want to Make it Spicy?
I’m using a single chipotle here. You can use any chilli you like, dried or fresh.
Chilli flakes, and even smoked paprika (the hot/picante sort) will work great in our bacon jam.
How to Serve Bacon Jam?
It’s a condiment, think chutneys, pickles and sandwich spreads.
- Great in sandwiches and burgers.
- Perfect with cheese and crackers/bread, so it will make a wonderful starter for any meal, festive or otherwise.
- It is also great as a topping. I’ll be posting a simple and rather obvious recipe in a few days: figs topped with bacon jam and brie.
- Beef bacon jam also goes very well served on the side to jazz up a meal, whether it’s a Western plate of ribs or steaks, or an Asian bowl of rice or noodles.
How long does Bacon Jam Keep?
Bacon Jam, made from whatever meat, will keep for about 2 weeks in the fridge. To ensure that your beef bacon jam keeps well, use a clean jar, preferably sterilised.
If you top your jam with a layer of oil, you’ll be “sealing off” the jam, delaying oxidation and moulding.
And that about covers it all. If you are one of those who has been waiting for this recipe, ta-da! Let me know what you think. Shall we get our aprons on?
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars and lids in hot soapy water.
- Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.
Similar Recipes (sort of)
Amazingly, this is the first chutney-type recipe I’ve ever posted! Unless you count piccalilli. But I do have sauces for cold meats and a potted meat recipe, which I think you will love:
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Beef Bacon Jam
- Chopping board
- Large, sharp knife
- Large frying pan
- 2-3 jars for storing the bacon jam
- 500 g beef bacon
- 2 onions large
- 1 chipotle chilli optional, any chilli or chilli flakes will do
- 60 ml bourbon
- 4 Tbsp dark brown sugar
- 3 Tbsp maple syrup
- 60 ml coffee black, strong
- 80 ml balsamic vinegar
- freshly ground black pepper
- Peel, halve, then thinly slice the onions. Cover and set aside. Covering the onions will stop your eyes from watering further.
- Using the same board and knife, chop up the beef bacon into bite-sized pieces, about 2.5cm/1". This will require some effort because of the fat. Just "saw through" the fat.
Let's get Cooking
- Heat a large frying pan on medium heat and tip in the bacon slices. Fry for about 5 minutes to crisp the bacon up. This level of heat (as opposed to high for browning) will draw out the bacon fat. When done, tip out onto a kitchen paper line plate and set aside.
- Pour most of the remaining fat into a cup, leaving behind 1 tablespoon. The extra fat can be used in place of your regular cooking oil, not that you'll have much. If you don't have ny fat in the pan, just add 1 Tbsp of EV olive oil.
- Turn the heat down to low and sauté the onions for 15-20 minutes until they are soft, a deep golden brown and caramelised. This low and slow method helps to draw out the sweetness from the onions. Stir every now and then to avoid the onions catching and burning. If you find that your onions are getting too dry before they are brown enough, pour a little of the bourbon, stir, and continue. If you don't do alcohol, a little water will be perfect.
- When you are happy with the colour of the onions, add the chilli or chilli flakes, if you are using any. Stir.
- Increase the heat back up to medium, pour in the bourbon, stir, and cook for 1 minute.
- Add the brown sugar, stir, then tip in the beef bacon that you crisped up earlier. Stir well for the bacon to take on the flavours in the pan.
- Now, add the rest of the ingredients: maple syrup, coffee and the balsamic vinegar. Stir, and bring to a simmer.
- Lower the heat right down, and cook for 20 – 25 minutes, until most of the liquid has gone. At this stage, you'll get a thick, dark caramelised "sauce". The more liquid you leave at this stage, the "saucier" your bacon jam/chutney when you are serving it. Top with black pepper and stir.
- Turn the heat off, and leave to cool at room temperature. Then, store in sterilised jars, in the fridge for up to 2 weeks.