As a cooking teacher who teaches jam making and preserving, I was intrigued to come across bacon jam a few years ago. I like making coconut bacon so I decided to have a go at bacon jam. It's a lovely sweet, salty, smoky kind of flavour which the balsamic vinegar really brings out. I tried some for breakfast and it was delicious!
- 2 onions
- 4 garlic
- 2 cups coconut
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1/2 cup coffee
- 1/3 cup balsamic
- 1/3 cup sugar
- 1 tablespoon liquid smoke
- 2 and 1/2 cups water
- Heat pan on a low heat.
- Add onions dry and cook until they are softening and becoming translucent (about 10 minutes). Stir as needed.
- Add butter and stir well.
- Add garlic and cook until the garlic is softened.
- Add soy sauce remaining ingredients except water and cook until the sugar has melted into the pan and the liquids are coming together.
- Add 1 cup water and simmer on the lowest heat for 1.5 hours. Add remaining water as needed, you want enough liquid to soften the coconut some and also form a bit of a sauce. Stir well as needed. Adjust seasonings as you like: more liquid smoke, salt or balsamic perhaps?
- Remove from the heat and allow to cool.
- Place in blender/food processor and pulse lightly to break down the coconut and combine the ingredients further. Not too much, you would a little bit of texture not a mousse (unless that's the texture you would like)!
- Store in sterilised jars in the fridge.