We were first introduced to the joys of bacon jam by our friend, chef Brent Templeton. This is his recipe and we put it in our book, The Ethical Omnivore.
As Brent says, "This is a great condiment to add to a burger, chicken schnitzel or sausage sizzle, but it is just as satisfying on its own with fresh crusty bread, and a cold beer, of course. Brown onions, black coffee and malt vinegar give a dark, almost bitter, caramel note."
We've also been known to eat it with crunchy salads and eggs.
Ingredients: brown onions, pastured bacon, garlic, olive oil, brown sugar, coffee, malt vinegar.
Made in a kitchen that also handles peanuts, tree nuts, nuts, milk, eggs, sesame seeds, soy, wheat, lupin and sulphites.