Beer n' Bacon Jam
 
Prep time
Cook time
Total time
 
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Ingredients
  • 750g thick cut Applewood smoked bacon, cut into 1" pieces
  • 2 large onions, chopped
  • 4 cloves garlic, crushed
  • ¼ tsp dried thyme
  • ⅓ cup Demerara sugar, lightly packed
  • ½ cup cider vinegar
  • ¼ cup maple syrup
  • 1⅓ cup Porter or Stout beer*
Instructions
  1. Add bacon to a large, dry skillet and cook over medium-high heat until most of the fat has been rendered and the bacon is lightly browned- approximately 15 minutes. Turn off heat. Using a slotted spoon, transfer bacon to a plate lined with paper towel. Pour off all but one tablespoon of the bacon fat (save this in the fridge for other cooking!) and then add onions, stirring to coat with the remaining tablespoon of fat.
  2. Cook onions over medium heat until translucent, roughly 10 minutes. Add garlic and thyme and cook for an additional 2 minutes. Add sugar, cider vinegar, maple syrup, beer and drained bacon. Stir to combine.
  3. Bring to a boil then reduce heat to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has reduced and what remains is quite thick and syrupy. Remove from heat and transfer to a food processor. Chop on low until the jam reaches desired consistency- usually more or less uniform chunks.
  4. Transfer to a clean container and refrigerate until ready to consume. Makes an excellent addition to cheese platters- place it next to plain goat cheese for a heavenly treat! Also amazing on burgers, spread over toast and topped with eggs... sky's the limit!
Notes
* My personal favourite is Vancouver-local Fuggles & Warlock's Beam Me Up Espresso Milk Stout, but use whatever you fancy!
Recipe by Port and Fin at https://portandfin.com/beer-n-bacon-jam/