Ingredients
- 400 g bacon, chopped finely (the finer the chop the better the consistency).
- 1 tablespoon apple cider vinegar.
- 1 large (350g) brown onion, finely chopped.
- 3 cloves garlic, minced.
- 2 heaped tablespoons rice malt syrup.
- 1 teaspoon cinnamon.
- 1 teaspoon ground ginger.
Directions
- 1. Combine all of the ingredients in the base of the slow cooker insert. Cover and cook for 5 hours on low or
3 hours on high, stirring halfway, until bacon is cooked and has collapsed.
2. Remove lid for a further 30 minutes and cook on high until mixture is syrupy and thick. Blitz bacon jam in a food processor to desired consistency, or leave as is and store in an airtight container or sealed jar for
up to 1 week in the fridge.
Note
Tricky Tip: This bacon jam is best served fresh, as the fat content will cause it to solidify in cool temperatures. Before serving lightly reheat as much as you need in the microwave or on the stovetop.
We have done the unthinkable... slow-cooked Spiced Bacon Jam. We dare you to give it a try!
Ingredients
- 400 g bacon, chopped finely (the finer the chop the better the consistency).
- 1 tablespoon apple cider vinegar.
- 1 large (350g) brown onion, finely chopped.
- 3 cloves garlic, minced.
- 2 heaped tablespoons rice malt syrup.
- 1 teaspoon cinnamon.
- 1 teaspoon ground ginger.
Directions
- 1. Combine all of the ingredients in the base of the slow cooker insert. Cover and cook for 5 hours on low or
3 hours on high, stirring halfway, until bacon is cooked and has collapsed.
2. Remove lid for a further 30 minutes and cook on high until mixture is syrupy and thick. Blitz bacon jam in a food processor to desired consistency, or leave as is and store in an airtight container or sealed jar for
up to 1 week in the fridge.
Note
Tricky Tip: This bacon jam is best served fresh, as the fat content will cause it to solidify in cool temperatures. Before serving lightly reheat as much as you need in the microwave or on the stovetop.