Bacon and Cranberry Jam (Thermomix)
A delicious savoury jam with just the right amount of sweet. Enjoy with cheese, pate or on a burger.
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.