Bacon Jam

Are you a relish and pickle fanatic? Then you will absolutely love our bacon jam recipe. It’s one of those essential, must have products in your fridge that should never run out. Don’t believe us, try it and you decide. It’s Bacon Jam!

Makes approx. 3 x 350g jars
2 x 200g packets Oak Smoked Original streaky bacon, cut into 2cm pieces 
3 large onions, peeled and thinly sliced
75g light muscovado sugar
25g dark muscovado sugar
100ml pure maple syrup
100ml sherry vinegar
3 tbsp balsamic vinegar
150ml freshly brewed strong black coffee
¼ tsp cayenne pepper
Salt and freshly ground black pepper


1.Place a large non-stick pan over medium-high heat. When hot, add the bacon pieces and cook for about 15 minutes, stirring occasionally, until crisp and brown. Scoop out onto a plate and leave until cool enough to handle. Then tip it onto a board and very finely chop.

2.Return the pan of bacon fat to the heat, add the onions and cook them gently for about 25-30 minutes, stirring regularly, until they are soft, a deep golden brown and just beginning to stick on the base of the pan.

3.Add the muscovado sugars, maple syrup, sherry vinegar, balsamic vinegar, coffee, cayenne pepper and cooked bacon. Bring the mixture to a boil, reduce heat to low and simmer for a further 20-30 minutes, stirring now and then, until the mixture has a glossy appearance and is quite thick (but remember, it will thicken up a little more as it cools). Season with ½ teaspoon of salt and some pepper and spoon into 3 x 350g sterilized jars. Cover with wax discs, seal with lids and store in the fridge for up to 1 month. Serve at room temperature.