Smoked Bacon Jam

The task set by The Food In Jars Mastery Challenge this month was to make jam. I could have gone the sweet route with in season plums, but chose rather to head off in a savoury direction. I adapted Sam’s recipe and made smoked bacon jam.

Smoked Bacon Jam
Head straight on to the Recipe For Smoked Bacon Jam ♥

A long time ago, in what seems like a past lifetime, I was a vegetarian. My diet was really not good, and I became Vitamin B deficient. Out of the eight B Vitamins, B12 is the one vegetarians need to be most concerned about. It is vital for amino acid metabolism. I can remember being given liquid amino acids to take, but they made me very sick. It was not too long before I started eating meat again and now consider bacon to be a condiment. The best sources of Vitamin B12 are organ meats, especially livers. I know that a good tablespoon of chicken liver pâté each week will provide me with all the B12 I need. If you are adverse to eating meat but still include fish in your diet then try and eat clams, mackerel and crab.

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You could add caviar to that list, but I am not sure if anyone’s budget would allow for the amount you need to consume. Eggs and milk are also a source of B12 but not in great quantities. For vegans I would recommend a fortified nutritional yeast product. As mentioned above, I now consider bacon to be a condiment. 100g of bacon contains 1,2 µg of B12. We need twice that amount per day to get our recommended daily allowance. For now, part of my intake is from my smoked bacon jam. I am topping my baked potatoes with a good dollop of the jam for lunch each work day.

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5 from 2 votes

Smoked Bacon Jam

This is the perfect addition to scrambled eggs and cheese on toast
Recipe Category: Condiments, Jam
Makes enough for: 1 batch of jam
All Rights Reserved: Adapted from Pomegranate Days


  • 250 g wood smoked rindless back bacon
  • 30 mls lard
  • 2 small red onions, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2.5 mls ground ginger
  • 1.25 mls cayenne pepper
  • 5 mls Dijon mustard
  • 60 mls whisky
  • 80 mls red wine vinegar
  • 60 mls maple syrup
  • 75 g fructose


  • Place a non stick frying pan onto a medium temperature and brown the bacon a few slices at a time
  • Remove from the pan and roughly cut up and set aside
  • Place the lard into the pan and add the onions
  • Sauté until soft and then add the garlic, ginger and cayenne
  • When you can smell the spices add the mustard and the whisky
  • Stir to combine and bring to the boil
  • Add the vinegar, syrup and fructose and stir until the fructose has dissolved
  • Bring back to the boil and then return the bacon to the pan
  • Lower the temperature slightly and leave to simmer for half an hour
  • Once the mixture is thick remove from the heat and leave to cool slightly
  • Place into a blender and blitz until you have a coarse texture
  • Pour the jam into a sterilized glass jar
  • When completely cool put the lid onto the jar and store in the fridge


My bacon did not render any fat. If yours does, measure as part of the lard you need
Inspiration published on Lavender and Lime June 19:

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