Bacon, Red Pepper and Chilli Jam
An epic, smoky, decadent bacon jam, to be enjoyed with pulled pork sandwiches
Bacon, Red Pepper and Chilli Jam
Rated 5.0 stars by 1 users
Category
Jam
Servings
8
Prep Time
20 minutes
Cook Time
25 minutes
An epic, smoky, decadent bacon jam, to be enjoyed with pulled pork sandwiches
@helengwcookmakebake
Ingredients
400g Smoked Streaky Bacon chopped finely
2 Red Onions Diced Finely
1 x 450g Jar Roasted Red Peppers (these should be well drained, patted dry and diced)
2 Birds Eye Chilli’s Finely Diced
50g Sultanas
3 Garlic Cloves Grated
-
60g of Whitworths Jam Sugar
-
50ml of Balsamic Vinegar
50ml of Cider Vinegar
100ml Freshly Brewed Coffee
1 Shot of Bourbon
1 Tbsp of Ground Black Pepper
Directions
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!)