- 500 grams smoked bacon cubes
- 2 shallots or small onions
- 3 garlic cloves
- 120 grams apple cider vinegar
- 100 grams brown sugar
- 85 grams maple syrup (real)
- 180 grams black coffee (hot)
- 1 dash balsamic vinegar
8Recipe is created for
In a large skillet, cook bacon over medium-high temperature, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. When the fat is rendered, transfer a small amount to the bowl to cover the bottom, add more if preferred. Let the bacon simmer on lower heat until it is nice and browned, but dont let it get very crunchy.
While the bacon is simmering, Sautee the fat/garlic/shallot mix for 7 minutes on speed 1 at 100C. While this is happening transfer the bacon into a strainer to remove the remaining fat.
Add apple cider and balsamic vingegar, sugar, maple syrup and coffee and cook on 100C for about two minutes using speed 1.
Put the bacon in the bowl and set the timer to 60 minutes (max) on 90C and without the MC. Repeat this step 2 or 3 times depending on how much you want to reduce the jam and the size of the bacon cubes you used, in my case 3 hours is enough. When you reset the timer for another hour, open up the bowl and use spatula to scrape the onion and garlic that is stuck to the sides back into the mixture to add more flavour.
When the jam is done cooking, you can choose to leave it a bit chunky or make it more smooth by pulsating to speed 4/5 and with use of the spatula. Transfer to a disinfected jar and let it cool for about an hour, then put it in the frige where it can be stored for about 4 weeks.
This stuff tastes great on toast!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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