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
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
Directions
- 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.
- 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.