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Maple bacon jam

epicure 27 April 2013
Type of Meal
Vegetarian-friendly No

It’s best cooked down with raspberry vinegar and green apples for a tinge of tartness, then sandwiched between savoury grilled cheese and crusty bread.

Serves 4-6
Prep time 5 minutes

Cook time 35 minutes

1 tbsp olive oil
350g streaky bacon, cut into 1cm strips
170g white onions, diced
pinch salt
¼ cup raspberry vinegar
1 cup red wine
1 tbsp sugar
½ cup good maple syrup
½ cup celery, peeled and diced finely
½ cup green apples, peeled, deseeded and diced finely
2 packets gelatin powder

  • Heat up oil in a non-stick pan and fry the bacon till crisp.
  • Add in the white onions, salt and vinegar, frying gently before deglazing with red wine.
  • Add in the rest of the ingredients excluding the gelatin powder, then simmer and cook on low heat for 10 minutes.
  • Add in the gelatin powder, stirring until it has dissolved completely.
  • Turn off the heat, pour into different container to cool down and purée till fine.

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