|250 g||bacon — streaky, chopped|
|160 g||onion — chopped|
|5 ml||garlic — cloves, crushed|
|15 ml||chermoula spice|
|60 ml||vinegar — red wine|
|orange — zest only|
|15 ml||xylitol — granules|
|40 g||apples — chopped|
Heat the oil in a heavy based saucepan over medium heat. Add in the bacon pieces and fry for 5 minutes until all the fat has rendered off and you are left with crispy bits of bacon. Remove the bacon with a slotted spoon and keep the oil in the saucepan.
Add the onions, garlic and Chermoula spice and fry for 5 minutes. Add the bacon back in together with the rest of the ingredients. Cover with a lid and simmer for 10-15 minutes until tender and slightly sticky.
Let it cool down for 5 minutes before adding it to a food processor. Pulse until fine. Don’t blend it too much as you want to retain some texture in the jam. Store it in the fridge.
Regular bacon jam has a lot more sugar or syrup added to it that keeps it from going too firm in the fridge. But because this is a LCHF version, it will be slightly firmer in texture. Remove the jam from the fridge 10 or 15 minutes before using. This will allow the jam to soften and come back to room temperature.
Make tasty high fat meals by serving some of the bacon jam on some avo wedges, dolloped onto a salad or serve a spoonful of the jam on top of roasted chicken breasts or steak for extra flavour. It’s also the perfect accompaniment to cheese and charcuterie platters or simply just spread it onto some LCHF bread of your choice.
Makes 1 cup