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Maple and smoked bacon jam recipe

Maple and smoked bacon jam recipe

65 ratings

A little effort goes a long way – this smoky bacon jam is the ideal edible Christmas gift for the food-fanatic in your family. The perfect partner for a festive cheeseboard, you can store this dairy- and gluten-free jam for up to a month and enjoy the incredible flavours of sweet maple, sharp balsamic and smoky bacon throughout the Christmas period. See method

  • Makes 2 x 300g jars
  • 55 mins
  • 43 calories / serving
  • Gluten-free
  • Dairy-free


  • 2 x 300g packs 10 smoked back bacon rashers, finely chopped
  • 1½ tbsp olive oil
  • 1 red onion, finely chopped
  • 5 echalion shallots, halved lengthways and thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh thyme leaves
  • 150g maple syrup
  • 75ml cider vinegar
  • 100g light brown sugar
  • 2 tbsp balsamic vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 3%
  • Sugars

    4g 5%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 4.5g Protein 2.1g Fibre 0.1g


  1. Heat a large, heavy-based flameproof casserole over a high heat. Working in 2 batches, cook the bacon for 3-4 mins, stirring, until cooked and any liquid has evaporated. Remove from the pan and drain on kitchen paper.
  2. Return the casserole to a low heat and pour in the oil. Add the red onion and shallots and cook for 8-10 mins, stirring frequently, until softened. Add the garlic and thyme and cook for a further 2-3 mins.
  3. Add the maple syrup, cider vinegar and sugar and simmer, stirring, for 4-5 mins until the sugar has dissolved. Bring to the boil, then return the bacon to the casserole and let the mixture bubble over a medium heat for 15 mins, stirring occasionally.
  4. Add the balsamic vinegar and cook for a further 10-15 mins until all the liquid has evaporated to leave a thick, chunky jam – as the mixture becomes stickier you will need to stir it more frequently. Season to taste with black pepper. Transfer to hot sterilised jars* and seal. Store in the fridge for up to 1 month.

Tip: Serve the jam warm or cold with crusty bread or cheese and crackers. Or try as a relish with burgers or macaroni cheese.

See more Edible Christmas gifts

To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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