JOHANN’S BACON JAM
This is a delicious condiment over roasted or fried veggies, savory salads, with biscuits and cheese, anything!
- 500 g thick-cut bacon, cut into 1 cm pieces
- 2 small sweet onions, peeled and thinly sliced
- 2 stalks of green onion, very thinly sliced
- ½ cup smooth apricot jam
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- coarse salt and freshly ground black pepper
Set a large pan or heavy skillet over medium-high to high heat.
Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes.
Keep all the bacon fat in the pan, do not discard.
Lower the heat to medium, stir in the onions and spring onions and cook until softened, 8 to 10 minutes.
Add the jam, vinegar, mustard and Worcestershire sauce, season with salt and pepper, pour in ½ cup of water and stir to combine.
Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary.
Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
Allow the mixture to cool for 20 to 30 minutes. If it’s too coarse, you can pulse in a blender, personal taste prevails!
Transfer to an airtight container, this bacon jam can be refrigerated for up to one month.
Serve at room temperature.
Note:
Photo 2, Stephanie Kohrs Ferreira – I made the recipe, but used a little more of all the ingredients. I added spring onions and leeks and cooked it for almost 1.5 hours in total. I did give it two pulses in my blender, but I feel like it was not really necessary. Looking forward to enjoying it with a nice cheese platter. I got a full mayonnaise bottle from the recipe.
Recipe and photo 1: Johann Viljoen
