Bacon Jam


Can it get any better??!!

Definitely not one of my healthiest recipes but… everything in moderation! No food is off limits as long as we are eating mindfully.

These babies are another one of my easy and fun gift ideas for Christmas this year, and a sure fire hit with all the time poor hot breakfast lovers out there.

Now bacon is not a food you want to be having every day, but it just so happens that it has a reasonably high unsaturated fat content (good cholesterol). The typical fatty acids content of a batch of bacon is approximately 50% monounsaturated, 40% saturated (bad fats) and 10% polyunsaturated. As a processed meat, it will have a higher sodium level, therefore not so good for our blood pressure. But if you get the short cut bacon and make sure to trim all the visible fat off before cooking, bacon is safe to consume in a well-balanced diet.

Plus is tastes so damn good!

Feed & FlourishIngredients:

  • 500g short-cut bacon
  • 3 brown onions (chopped finely)
  • 1 leek (chopped finely)
  • 2 garlic cloves
  • ½ cup balsamic vinegar
  • ½ cup brown sugar
  • ½ tsp dried oregano
  • ¼ tsp nutmeg
  • ¼ tsp iodised salt
  • ½ tsp pepper


  1. Cook the bacon on medium heat for 30mins or until nice and crispy. Then place the cooked bacon onto a paper-towel-lined plate. Leave any of the remaining bacon fat in the pan.
  2. Add the onions, leek, salt and garlic to the pan. Cook for on medium heat for 50minuites or until soft and caramelised.
  3. Add the vinegar, oregano, nutmeg, sugar, bacon and pepper to the mixture and cook for another 15minutes, stirring occasionally.
  4. Now place the mixture into the food processor and blend until smooth. Transfer the mixture into small jars and refrigerate. Store your jam for up to 2 weeks.Feed & FlourishYet again another little bargain from the $2.00, jars and ribbon.
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