Bacon Jam

Here is a great and very unusual recipe sent in by Mike Rutland. Remember we pay £10 to the creator of any recipe we publish on our blog. So get in the kitchen and start inventing!

This is not as weird as it sounds, and is actually very nice. It is best served as a savoury treat alongside cheese, however, I have also been known to spread it straight onto hot toast!


  • 100ml Olive Oil
  • 2kg Onions, finely sliced
  • 200g demerara sugar
  • 150g red currant jelly
  • 300ml cider vinegar
  • 50ml balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 6 rashers of bacon, cooked until very crispy in a tray in the oven, then cooled


Heat the oil in a pan to a medium heat. Add the onions and reduce the heat, cover the pan and cook long and low, stirring occasionally for 30 – 40 minutes until very soft and coloured. Add the sugar and the red currant jelly, increase the heat for about 30 minutes until it turns a dark nutty brown colour without burning.

Remove from the heat, and allow to cool for a couple of minutes. Add the vinegars and crushed up bacon. Return to the heat and cook vigorously for 10 minutes, remove from heat and pack into jars.

A Footnote from Mike

You can vary the flavours by changing the choice of bacon – smoked, green, staffordshire black, maple cured (I also make all my own bacons, hams, chorizo, salami etc) or adding in some crushed dried chillies – you can vary it to make it as unique as you want. If you want any other recipes just shout, I love cookery, I write blogs and articles for magazines, I just love to share knowledge as I think everyone should be distanced as far away from plastic shrink wrapped foodstuffs, and get reaquainted with real food.

Share and Enjoy


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