Do recipes that include the word bacon, even need an introduction? Probably not. Since I made this smokey bacon and onion marmalade, we have already demolished a jar of it. The sweet sticky smokey salty moreishness of this spread is hard to describe in words, you are just going to have to make it for yourself to see what I mean.
I roughly adapted the recipe for Bacon Jam that Alida has on her blog, Simply-Delicious.
This recipe calls for liquid smoke, which you can buy online from Smoked Potjie, from R30 for 50ml. Since you only use a few drops, a bottle will last a long time. It adds a lovely smoked taste without the hassle or equipment needed for traditional smoking.
- 500g bacon (I used back bacon)
- 3 red onions
- 3 cloves garlic, crushed
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- 1 cup brown sugar
- 2 cups red wine
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 10-12 drops Liquid Smoke (available from here – http://liquid-smoke.co.za/Product/ProductList )
- Dice the bacon, and add to a large pot on a high heat.
- Whilst the bacon is frying, finely dice your onions.
- Add the onions to the pot with the bacon, and fry until translucent.
- Add the garlic, the balsamic vinegar and the red wine vinegar, and stir.
- Mix in the sugar, red wine and salt bring to the boil and stir until the sugar has dissolved.
- Let the mixture simmer on a low heat for 35 to 40 minutes, until it is thick and syrupy.
- Finally add the Worcestershire sauce, and the Liquid Smoke, and cook for a further 3 to 5 minutes.
- Allow the mixture to cool, before placing it in sterilised jars, and refrigerating.