Gently fry the bacon, you’re aiming for all the fat to
render down and become deliciously crisp. Now add the onions chilli and garlic. Cook very gently until
softened.
Add the peppers and sultanas coffee and both vinegars and
simmer gently for 10 minutes until the sultanas have really plumped up.
Add the Jam sugar, muscovado sugar and
bourbon, simmer until the sugar crystals have dissolved, then ramp up the heat
to reduce and create a sticky dark jam
Don’t worry there is no ‘setting point.’ As soon as you are
happy with the intensity of colour and chutney-like consistency you are ready
to decant into sterile jars.
*Top tip; The easiest
way to sterilise jars is to run them through the hottest dishwasher cycle.
There is no need to seal with a wax disc as there is a good
quantity of tasty bacon fat to seal the surface.
Allow to cool and refrigerate. It keeps well for up to 3
weeks refrigerated and freezes brilliantly for up to 3 months. (but trust me it
won’t be around for that long!)
