Bacon Jalapeño Jam
Made with Chop Online Meats streaky bacon, slow-cooked with caramelised onions, garlic, and fresh jalapeños, it’s perfectly balanced with brown sugar, maple syrup, apple cider vinegar, and a splash of coffee for depth. Smoked paprika adds the finishing touch, making this jam sticky, glossy, and full of flavour.
Spread it on burgers, melt it into a grilled cheese, dollop it on ribs or steak—or just eat it straight from the jar (we won’t judge!)
- 500 g Chop Online Meats Streaky Bacon, diced
- 2 medium onions, finely diced
- 4–5 fresh or pickled jalapeños, sliced (deseed for a milder flavour!)
- 3 cloves garlic, minced
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup maple syrup (or honey)
- ½ cup strong brewed coffee
- 1 tbsp balsamic vinegar (optional, for tang)
- 1 tsp smoked paprika
- Salt & pepper to taste
Method
1. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon, leaving about 2 tbsp fat in the pan.
2. Sauté onions and jalapeños in the bacon fat until soft and golden (8–10 mins). Add garlic and cook for 1 more minute.
3. Add the bacon back in along with brown sugar, maple syrup, apple cider vinegar, balsamic vinegar, coffee, and smoked paprika. Stir well.
4. Simmer on low heat for 35–45 minutes, stirring occasionally, until thick, jammy, and glossy.
5. Season with salt & pepper to taste. Blend lightly if you want it smoother, or leave chunky.
6. Cool and store in a jar. Keeps 2–3 weeks in the fridge.