Ingredients
Method
- Cut the 1 lb (450g) of sliced bacon strips horizontally into very small, uniform pieces (lardons) to ensure they cook evenly.
- In a large saucepan or heavy-bottomed pot, cook the bacon pieces over medium-high heat for 10 to 12 minutes, or until the fat has rendered out and the bacon bits start to turn crisp and golden brown.
- Add the 0.5 tsp ground allspice, 0.5 tsp cayenne pepper, pinch of nutmeg, and pinch of black pepper directly into the hot fat; cook while stirring constantly for 30 seconds to bloom the spices and release their fragrance.
- Pour in the 0.75 cup (180g) canned tomatoes, 0.5 cup (75g) diced onion, 0.25 cup (60ml) apple cider vinegar, 0.25 cup (60ml) brandy (if using), 2 tbsp (42g) honey, and the minced garlic.
- Reduce the heat to low and simmer the mixture gently for 20 minutes, stirring occasionally, until the liquid thickens and the vegetables are tender.
- Use a slotted spoon to transfer the solid bacon jam mixture into a clean jar or container, leaving the majority of the excess rendered liquid behind in the pan.
- Let the jam cool to room temperature to allow the texture to set before serving or storing in the refrigerator.
- Freeze Your Bacon Briefly: Before you start prepping, pop your bacon in the freezer for about 15 minutes. Cold bacon is significantly firmer and much easier to slice into those uniform, tiny pieces (lardons) required for a consistent jam texture.
- Don't Toss the Drippings: The recipe calls for using a slotted spoon to remove the jam, leaving the liquid fat behind.
- Do not throw this away!
- Pour the excess rendered fat into a separate jar and use it later to fry eggs or sauté Brussels sprouts. It’s "liquid gold" and packed with flavor.
Customize the Sweetener: While honey is a great Paleo option, if you want a deeper, more molasses-like flavor profile that mimics brown sugar, you can substitute it with maple syrup or coconut sugar. Just keep an eye on the simmer, as high-sugar content can burn if the heat is too high.
Serving Temperature Matters: Bacon jam is naturally high in animal fat, which solidifies in the fridge. For the best mouthfeel and spreadability, always let it come to room temperature before serving, or give it a quick 10-second zap in the microwave to loosen it up.