Bacon Jam Recipe


Believe it or not we make everything that comes out of our kitchen in our kitchen. We have a strong belief that when you put time, effort and creativity into food then the results are always going to be worth the effort. We spend our days fermenting, pickling, braising, pressing and marinating. What comes out is a truly unique product that we can take pride in and seems to go down pretty well. Want to learn trick or two? Sign up to our newsletter and be the first to receive our regular blog posts with tips, tricks and recipes! First off, it’s Bacon & Dark Ale J


Whether in a burger or on a hot slice or sour dough toast with a generous spreading of butter, our bacon jam is perfect winter comfort food. Inspired with by our affiliation with Bristol brewers Moor Beer this recipe is made with Old Freddy Walker Dark Ale which is so dark it almost tastes like coffee. If you don’t have a dark ale to hand you can always use some strong coffee.


700g bacon cut into 1cm pieces
2 medium onions diced
1 tbs garlic puree
1/2 cups cider vinegar
1/2 cups packed dark brown sugar
1/4 cup maple syrup
560 ml Moor Beer Old Freddy Walker Beer or other
dark ale (alternatively you can use one cup of strong black coffee)


1. In a saucepan cook bacon until the fat is rendered and the bacon is lightly browned.

2. With a slotted spoon remove the bacon from the pan. Throw away all but 3 tbps of the rendered bacon fat.

3. Soften the onions and garlic on a medium heat in the remaining bacon fat until translucent.

4. Add the vinegar, brown sugar, maple syrup and beer and bring to the boil.

5. Add the bacon and stir to combine.

6. Simmer the mixture on a medium low heat

7. Store in a sterilised jar for up to a month.


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