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Smoky bacon jam with a kick

Rauchbier means ‘smoked beer’ in German and if there’s one thing that goes well with smoke it’s bacon. This little concoction of happiness will have you revelling in sweet and spicy pork tasting glory. Slather it on anything and everything then wash it down with a Red Sky Rauchbier.

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600 g streaky bacon
2 medium onions, diced
2 garlic cloves, chopped fine
¾ cup Red Sky Rauchbier
½ cup brown sugar
½ cup honey
¼ cup balsamic vinegar
4 tsp chipotle chilli paste or 2-3 whole chipotle peppers, chopped
1 tsp smoked paprika
Salt and pepper, to taste


1. Start by braaing your bacon over medium coals until cooked and semi-crispy. Let it cool then dice it up. Alternatively you can cook your bacon on a stove but it’s hard to beat that braai smoked flavour.
2. Next fry your onions for about 6-7 minutes until translucent. Then add the garlic and paprika and fry for another minute.
3. Then add the rest of the ingredients as well as the bacon and turn the stove down to a medium heat. Let the mixture bubble away until most of the liquid evaporates and the mixture turns syrupy. Stir occasionally.
4. Allow the mixture to cool then check the seasoning. If you’re happy then decant it into a sterilised jar and let it cool before refrigerating.

Bacon jam makes anything tasty. We like it on some fire toasted bread with mature cheddar and rocket.

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