Tuesday, 11 June 2013

Spicy Pineapple Bacon Jam

Say what now?

Does bacon have any limitations? Apparently not, who knew you could make a jam with bacon? It’s a secret that I found out on a BBC food program, about 6 years ago! I always wanted to try it, but I just never got around to it.

I did a lot of research and looked at how it’s traditionally made, how other cooks have done it. Then I came up with my own version. I love the pairing of pork and pineapple. So my recipe has basically taken your Christmas ham and stuffed it in a little jar.

 Any meat eater will love this, it’s like a sweet bacon relish. Use on top of hotdogs, have it with crackers, use it as a spread on sandwiches, you name it. I like my food spicy, so cayenne pepper is a natural addition. You can use less or eliminate it if you choose to.

Don’t be lazy as I was and wait 6 years to try this. Its summer, hotdog and hamburger season, this needs to be added to everyone’s condiment list.

(Printable Recipe


1lb smoked Bacon (chopped)
2 slice pineapples (chopped)
1 clove garlic (shredded)
1 onion (chopped)
¼ cup brown sugar
¼ cup apple cider vinegar
3 table spoon pineapple juice
2 tablespoons apple vodka
1 tablespoon honey
½ teaspoon cayenne pepper
½ teaspoon black pepper 


    1.   Chop the bacon and fry, into bacon bits on a high flame. Once they are brown and crispy transfer them to a paper towel to drain the excess oil. Leave some of the oil in the pan. Depending on the fat content of your raw bacon you will have less or more oil. I use Canadian loin bacon that has less fat and more meat.
    2.    Add your chopped onion and saute until soft and translucent. Then add the shredded garlic and chopped pineapples stir until you start to smell the garlic about one minute.
    3.     Add the bacon, sugar, vinegar, pineapple juice, vodka and cayenne pepper. Stir this all together until the mixture begins to boil. Then turn the flames on low and let is simmer until all the liquid has evaporated and candied the bacon. Maybe 10-15 minutes depending on your stove.
    4.     After its finished, remove from the heat sprinkle on the black pepper and allow to cool for a bit. In this time you can wash dishes and clean up the kitchen.
    5.     After its more cooled, stir in the honey then put the mixture into food processor and pulse 10 times, check inside and scrap the bowl edge, then pulse for another 10. You want to make sure all the pineapple and bacon are finely minced into even pieces.
   6.     Place in a jar, and store in the fridge. Your going to get just a little bit more than a cup of jam. This should last in the fridge for up to two weeks, however I doubt it will last that long.

 Next week I will be posting a video recipe using the bacon jam as a condiment...stay tuned

 xoxo Greedygirl