I can’t remember when the whole “bacon jam” thing started but I had to give a Smokey Bacon Jam a whirl as soon as I could.
Bacon jam, I mean what is not to love. Sticky, smokey, bacony goodness! Seriously soon you will be adding this, seriously amazing sugar free jam to everything you are eating.
THE INGREDIENTS
I totally kept this easy for you with all the ingredients available in the supermarket. Even for the sweetener I have just used raspberries so no fancy sweeteners either!
- 80 g onion
- 350 g speck or plain bacon rashers
- 30 g butter
- 10 g gluten free tamari – or coconut aminos
- 30 g raspberries
- 20 g yellow mustard
- 30 ml shot of espresso coffee
- 10 g apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp chilli optional extra
BACON JAM VARIATIONS
Below is my smokey bacon jam made with come chorizo added as well. If there is one thing I love just as equally as bacon it is chorizo. I always find chorizo whether fresh or dried it always adds a load of extra flavour.
I have completely omitted any sweetener other than berries in this particular recipe. You can however add any sweetener you wish.
I am sure 1-2 tablespoons of the Sukrin Gold sweetener would give a lovely caramel flavour and also work to caramelise your onions. Damn! Now I need to try that too. What I do love though is this recipe does suit a lot dietary styles. By using the raspberries I have not only kept this a low carb keto jam recipe, but it is also a paleo bacon jam recipe. No thickeners or sweeteners other than a little bit of fruit.
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Smokey Bacon Jam – Sugar free Keto Recipe
Ingredients
- 80 g onion diced
- 350 g speck sliced into thin strips
- 30 g butter
- 10 g tamari I use gluten free
- 30 g raspberries
- 20 g yellow mustard
- 30 ml shot of espresso coffee
- 10 g apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp chilli optional extra
Instructions
THERMOMIX® METHOD
- Place onions into mixer bowl. Chop 3 sec/ speed 5
- Add speck and butter. Cook 10 min / 100℃/ reverse /soft
- Add remaining ingredients. Cook 20-30 minutes / 100℃ / reverse /soft / MC off with rice basket on top to stop splattering. Store in an airtight jar.
CONVENTIONAL METHOD
- Place onion and butter into saucepan over medium heat
- Saute until onion starts to soften. Add bacon and cook until bacon starts to crisp up a little and gets golden
- Add remaining ingredients, stir intermittently, and cook until reduced and "jammy"
- Store in sterilised jar with lid
Notes
- To ramp up the flavour of this jam add 80g of diced chorizo as well for a super meaty smokey jam.
- The jam can be frozen.
- You can use regular bacon rashers in this recipe, but I find the recipe works best with a chunkier bacon consistency.
love how tasty this jam turned out! love that it’s sugar free too!
So happy you enjoyed it
Wow this jam is so flavourful. I could eat this with everything
So happy you enjoyed it Nancy
Hmmm would you be able to use this with chicken instead?
Perhaps then use it for grilled chicken or with or maybe even salad dressing 🤔
This is fantastic. I did use Dijon mustard, regular bacon and blueberries as that is what I had but I seriously don’t think that was a problem. I will definitely make again, still using my substitute ingredients. I do like the idea of putting in some chorizo for the additional smoke flavour. This made 2x200gm jars (which I have water bathed) but will still store them in the fridge as they contain meat. Husband just walked in the door after work “something smells good”.