Bacon Jam

Who doesn’t like bacon. Ok maybe vegans, but you can substitute bacon with, well vegetarian bacon. If you must.

This is meant to have a powerful, sweet and spicy umami kick that can be added to just about anything. Lift a burger or sandwich even higher, grate with any kind of cheese and

250 g smoked streaky bacon, cut into thin pieces. Try and get to a butchers and get dry, smoked bacon. Rind off. Normal thickness is fine.

Chilli to your liking, again finely chopped.

If you have your grill lit, then cook the bacon on direct heat to get a little bit of char and then move it to indirect and let it cook to the point it is dried and brittle. You don’t want burnt. Just dried crispy bacon. Like what Frazzles used to be like.

Use a saucepan to fry the onions and garlic over a low heat until softened and translucent, then increase the heat to brown slightly.

Break the bacon into small pieces and add with the chilli, thyme, paprika, vinegar and sugar to the pan.

Bring to a rolling simmer and allow to reduce by 30% until it starts to thicken. Put a drop on a cold plate and if it thickens and develops a skin it is ready.

Use a hand blender and blend to your desired consistency or leave it is it is if you like it chunky.

Add the juice of a lime and stir into what should now be looking like Jam. Allow to cool slightly.

Transfer to a jar or other vessel, it will keep in the fridge for 2 weeks, but it probably won’t last that long.