ONIMA recipes
Red Grape Bacon Jam
Red Grape Bacon Jam is the kind of recipe that sneaks up on you. At first glance, it’s just another condiment, but one bite and you’ll see it’s more than that. Smoky bacon, caramelized onions, and sweet red grapes come together in a slow simmer, with maple syrup and sherry vinegar adding depth and balance. It's a savory-sweet jam that's as good smeared on a crusty sandwich as it is paired with cheese or grilled meats. No shortcuts here—just honest, slow-cooked flavor that's worth the effort.
- Yield
- Yields about 2 cups
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 20 minutes
- Total Time
- 1 hour 35 minutes
Original recipe
Ingredients
- 500g bacon, diced
- 1 large sweet onion, sliced
- 500g red grapes
- 2 tablespoons brown sugar
- 200ml maple syrup
- 200ml pork stock
- 50ml sherry vinegar
- 1 tablespoon soy sauce
- Black pepper, to taste
Step by step
-
Cook the Bacon
In a large pan, cook the diced bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
-
Caramelize the Onions
In the same pan with the bacon fat, add the sweet onion. Cook over low heat, stirring occasionally, until the onions become golden brown and caramelized, about 30 minutes.
-
Blend Bacon & Onion
In a food processor or blender, combine the cooked bacon and caramelized onions. Pulse on low until the mixture becomes chunky and slightly pasty, but not fully smooth.
-
Simmer with Stock
Return the bacon-onion mixture to the pan. Add the pork stock and simmer over low heat until the stock reduces by half, about 10-15 minutes.
-
Add Grapes, Maple Syrup, & Sugar
Stir in the red grapes, maple syrup, and brown sugar. Continue to simmer, stirring occasionally, until the grapes break down and the mixture takes on a thick, jam-like consistency, about 25-30 minutes.
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Finish with Vinegar & Soy Sauce
Once the jam has thickened, stir in the sherry vinegar, soy sauce, and black pepper to taste. Simmer for another 5 minutes to let the flavors meld together.
-
Cool & Store
Allow the jam to cool before transferring it to a jar. Store in the refrigerator and enjoy within 1-2 weeks.
The whole recipe, at a glance
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| Ingredients | Preparation flow | ||||||
|---|---|---|---|---|---|---|---|
| 500g bacon, diced | Cook bacon over medium heat until crisp. Lift out and reserve; leave rendered fat in the pan. | Pulse reserved bacon and onion together until chunky and slightly pasty, not smooth. | Return to pan with stock. Simmer low until stock reduces by half, about 10–15 minutes. | Add grapes, maple syrup and sugar. Simmer, stirring, 25–30 minutes until thick and jam-like. | Stir in vinegar, soy and pepper; simmer another 5 minutes. | Cool, transfer to a jar and refrigerate. Use within 1–2 weeks. | |
| 1 large sweet onion, sliced | In the same pan after the bacon, caramelize onion over low heat, about 30 minutes. | ||||||
| Rendered bacon fat from the bacon pan | |||||||
| 200ml pork stock | |||||||
| 500g red grapes | |||||||
| 2 tablespoons brown sugar | |||||||
| 200ml maple syrup | |||||||
| 50ml sherry vinegar | |||||||
| 1 tablespoon soy sauce | |||||||
| Black pepper, to taste | |||||||