We’re hear to spread the magic of bacon jam! This sweet-salty-smokey treat will transform any breakfast into a morning meal to remember.
120g back bacon, diced
4 medium onions, peeled and finely sliced
¼ cup balsamic vinegar
2½ tbsp dark brown sugar
2 tsp mustard seeds
1 tsp salt
1 tsp black pepper
1 tbsp chopped thyme
1. Fry the bacon in a heavy-based pan over medium heat until the fat has rendered down. It should take about 10–15 minutes. Drain the fat from the pan. Add the onions, cover and cook over a low heat for 15 – 20 minutes.
2. Add the vinegar, sugar, mustard seeds and 3 tbsp water. Partially cover the pot and let it reduce for about 10 minutes. Add the salt, pepper and thyme.
3. Leave to cool slightly, then place the jam in sterilised glass jars. Store in the fridge for up to a week.