Coffee-infused bacon jam

A deliciously chunky savoury jam made from bacon, red onions and coffee – perfect on sandwiches, baked potatoes or burgers.



Preparation time:

20 minutes

Cooking time:

30 minutes





  • 5ml (1 tsp) olive oil
  • 1 (160g) large red onion, chopped
  • 200g streaky bacon, chopped
  • 3 (12g) fat cloves garlic, finely chopped
  • 160ml (⅔ cup) black coffee
  • 60ml (¼ cup) brown sugar
  • 15ml (1 tbsp) balsamic vinegar
  • ½ (2g) green chilli
  • salt and pepper


  • 12 baguette slices
  • olive oil, for drizzling
  • 1 (60g) baby gem lettuce
  • 60ml (¼ cup) Crème fraiche
  • Handful basil or micro herbs, to garnish



For the bacon jam combine the olive oil, onion, bacon and garlic in a small saucepan over medium heat and sauté, 10 minutes.

Stir in the rest of the ingredients and simmer, 10-15 minutes or until most of the liquid has been absorbed. Allow the mixture to cool for 10 minutes and season it to taste.

Place it in a food processor and blend until fine. Refrigerate until needed.


For the crostini, pre heat the oven to 180°C. Arrange the baguette slices on a baking tray.

Drizzle the bread with olive oil and season lightly with salt and pepper.

Bake for 3-4 minutes until golden and crisp.


To assemble, separate the lettuce leaves, wash and dry them on a clean kitchen towel. Top each toasted baguette slice with a lettuce leaf.

Add a spoonful of bacon jam and a dollop of crème fraiche.

Garnish with a basil leaf or some micro herbs, if preferred.


Next time you make a meatloaf, try mixing in a few spoonful’s of the bacon jam in with the raw meat. It will add a lovely bit of texture while also adding some sweetness and smokiness to the dish.

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