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Bacon jam with chilli and prunes

Bacon jam with chilli and prunes

Our Bacon Jam with Chili and Prunes proves that the unexpected is the obvious choice for when ordinary comes short. Sweet and savoury laced with spicy notes of unrelenting chilli, this unique take on classic jam swings for the fences. Expect the unexpected.

1 serving
Smoky Salty

ingredients

  • 150 g organic smoked bacon
  • 20 prunes, coarsely chopped
  • 1 shallot, finely chopped
  • 2 tbsp honey
  • 1 tbsp dark syrup
  • 3 tbsp apple vinegar
  • ¼ habanero chilli
  • 100 ml dark rum
  • 1 tsp oil
  • salt
  • pepper
  • possibly liquid smoke (available in specialty stores and on the web)

preparation

Prepare a delicious bacon jam at home using the best bacon you can muster, a little chilli, some prunes and a few other small items.

Start by cutting the bacon into cubes and frying the cubes in a pan with a little oil over medium heat until most of the fat has melted. The bacon should brown slightly.

Remove the bacon and most of the fat from the pan and add the finely chopped shallot. Saute the shallot until it is soft and sweet, which takes about 5-8 minutes.

Then add the bacon and the remaining ingredients to the pan, with the exception of salt, pepper, prunes and liquid smoke. Be careful with the chilli, if you do not absolutely love chilli.

Simmer for 5 minutes, then mix everything with a hand mixer. The mixture should not be pure, but just evened a bit. Return to the heat and add the prunes.

Let it all simmer on low heat until the mixture has become thick and sticky. It takes about 20 minutes. Taste and possibly add chilli along the way.

Finish by adding salt, pepper and vinegar to taste. The bacon jam’s taste should be a mixture of salty, smoky, sweet and sour. If the smoky flavor is understated, you can add liquid smoke, but it can easily be omitted.

Serve warm or cold with a good cheese and bread.