Smokey Bacon Jam - Sugar free Keto Recipe
Bacon jam is such a "new" popular trendy condiment that can be added to your favourite meal or enjoyed on top of a cracker with a slab of cheese.
Servings: 6 serves
Calories: 291kcal
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.
Nutrition
Serving: 1serve (60g) | Calories: 291kcal | Carbohydrates: 2g | Protein: 7g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 553mg | Potassium: 150mg | Fiber: 0g | Sugar: 0g | Vitamin A: 310IU | Vitamin C: 3.5mg | Calcium: 8mg | Iron: 0.4mg | Net Carbs: 2g