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Bacon Jam - Spicy

WW Points
The ThermoCouple

What's Needed

  • Thermomix
This recipe can be as spicy or NOT SO SPICY - depends on how much chilli you put in.
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Ingredients
  

  • 500 gms bacon good quality smoked or double smoked
  • 20 gms olive oil
  • 200 gms onion cut into large chunks ( I use sweet onion)
  • 25 gms garlic peeled cloves
  • 230 gms Brewed coffee
  • 30 gms balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 60 gms brown sugar
  • 1 tsp cocoa powder
  • 1 small dried red chilli pepper (1/3 tsp chilli flakes)

Instructions
 

  • Cut bacon into short pieces, and add to TM bowl
    500 gms bacon
  • Place lid onto bowl with MC
    Chop - 5 seconds | Speed 6
  • Add olive oil
    Place lide onto bowl and place Splash Guard on lid
    5 mins | Varoma | Speed 1
    20 gms olive oil
  • When bacon is cooked - drain using simmering basket - or anything else you like - do NOT put oil down the sink!
    Set aside
  • Add onion and garlic
    Chop 5 seconds | Speed 5
    Scrape down the sides of the bowl
    200 gms onion, 25 gms garlic
  • Add drained bacon to Thermomix and sauté with the onions and garlic
    12 minutes | 90°C | REVERSE | Stir - MC OFF
  • Add remaining ingredients - Coffee, balsamic vinegar, worcestershire sauce, brown sugar, cocoa powder and chilli
    230 gms Brewed coffee, 30 gms balsamic vinegar, 1 tbsp Worcestershire sauce, 60 gms brown sugar, 1 tsp cocoa powder, 1 small dried red chilli pepper (1/3 tsp chilli flakes)
  • Cook for 60 minutes | 100°C | REVERSE | Stir - MC OFF to reduce liquid
    (For the first 30 minutes or so, you may want to place the empty simmering basket on the lid to act as a splash guard while evaporation continues through the hole.)
  • After 60 minutes, scrape food down the sides with spatula if needed and reset the controls to continue reducing
    30 minutes | 100°C | REVERSE | Stir - MC OFF
  • Check the consistency and choose your preference. Do you like it this way or would you rather process for 2-4 seconds on speed 4?
    While most recipes recommend partially processing for smoothness, I prefer a chunkier bacon jam, where bits of bacon are identifiable. Keep in mind that even though the sauce is liquid now, it will solidify when cooled.
  • Transfer to jars. Keeps well in fridge.