This bacon and cranberry jam made in our Thermomix is absolutely delicious. I made a few batches at Christmas time in 2019 and gave some jars to family and friends as gifts...and I was asked at the time to make more! I've made more to give as gifts this Christmas too.
It's an incredibly moreish savoury jam that has just the right amount of sweet and can be enjoyed with cheese, pate, on a burger, with sausages...and anything else you fancy eating it with.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This bacon and cranberry jam recipe can easily be doubled and made in the Thermomix or on the hob.
Other Recipes
You might also like to try:
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 2 garlic cloves
- 120g onions, quartered
- 300g smoked bacon rashers, trimmed of all fat, cut into 2cm pieces
- 20g vegetable oil
- 160g light brown sugar
- 80g cider vinegar
- 60g maple syrup
- 20g dried cranberries
- 1 tbsp instant coffee, dissolved in 1 tbsp hot water
- 2 tsp smoked paprika
- 0.5 tsp ground cinnamon
Instructions
- Place the garlic in the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
- Add the onions, bacon and oil then chop for 6 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula then sauté for 10 minutes/120C/Reverse/speed slow (spoon icon).
- Add the sugar, vinegar, maple syrup, cranberries, coffee mixture, paprika and cinnamon then cook for 10 minutes/100C/Reverse/speed slow (spoon icon).
- With the simmering basket in place of the measuring cup, cook again for 10 minutes/120C/Reverse/speed slow (spoon icon). Transfer to warm sterilised glass jars with airtight lids (see Tips), leaving approx. 5mm gap at the top. Make sure that the rims of the jars are clean and close immediately. Leave to cool completely then store in the fridge. Serve as desired or label to give as gifts.
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Non-Thermomix Instructions
- Place the garlic, onions and bacon in a food processor and blitz for about 10 seconds. Scrape the down the sides of the bowl halfway through.
- Heat the oil in a large saucepan over a medium to high heat and add the garlic, onion and bacon mixture. Sauté for 10 minutes, stirring constantly.
- Add the sugar, vinegar, maple syrup, cranberries, coffee mixture, paprika and cinnamon, cover with a lid and cook on a medium heat for 10 minutes, stirring frequently.
- Remove the lid and cook for a further for 10 minutes, stirring frequently. Transfer to warm sterilised glass jars with airtight lids (see Tips), leaving approx. 5mm gap at the top. Make sure that the rims of the jars are clean and close immediately. Leave to cool completely then store in the fridge. Serve as desired or label to give as gifts.
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Bacon and Cranberry Jam (Thermomix)
Ingredients
- 2 garlic cloves
- 120g onions quartered
- 300g smoked bacon rashers trimmed of all fat, cut into 2cm pieces
- 20g vegetable oil
- 160g light brown sugar
- 80g cider vinegar
- 60g maple syrup
- 20g dried cranberries
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- 2 tsp smoked paprika
- 0.5 tsp ground cinnamon
Instructions
- Place the garlic in the mixing bowl and chop for 3 seconds/speed 6. Scrape down the sides of the mixing bowl with the spatula.
- Add the onions, bacon and oil then chop for 6 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula then sauté for 10 minutes/120C/Reverse/speed slow (spoon icon).
- Add the sugar, vinegar, maple syrup, cranberries, coffee mixture, paprika and cinnamon then cook for 10 minutes/100C/Reverse/speed slow (spoon icon).
- With the simmering basket in place of the measuring cup, cook again for 10 minutes/120C/Reverse/speed slow (spoon icon). Transfer to warm sterilised glass jars with airtight lids (see Notes), leaving approx. 5mm gap at the top. Make sure that the rims of the jars are clean and close immediately. Leave to cool completely then store in the fridge. Serve as desired or label to give as gifts.
Notes
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This bacon and cranberry jam recipe can easily be doubled and make in the Thermomix or on the hob.
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