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Bacon jam

Bacon jam


Part sweet, part salty, this ultimate preserve for meat lovers goes perfectly with Co-op Irresistible Somerset vintage Cheddar

  • Feeds 10 Feeds 10
  • Ready in 1 hour

Each serving contains

  • Energy
    251kj 60kcal
  • Fat
    Med 3%
  • Saturates
    High 4%
  • Sugar
    High 3%
  • Salt
    High 3%

% of adult’s reference intake | Carbohydrates per serving : 7g

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Big Bag Option


  • 1 tbsp sunflower oil
  • 230g pack Co-op British Irresistible outdoor bred dry cured smoked streaky bacon, cut into 1cm strips
  • 3 red onions, thinly sliced
  • 4 cloves garlic, crushed
  • 180g light brown soft sugar
  • 200ml cider vinegar
  • 200ml Co-op Irresistible
  • Colombian Fairtrade coffee, strong and black


  1. Heat the sunflower oil in a large pan over a medium-high heat and fry the bacon for 10-15 mins, until really crispy
  2. Remove with a slotted spoon, leaving the fat in the pan
  3. Add the onion and cook for 15-20 mins, until soft and slightly caramelised
  4. Stir in the garlic and cook for 5 mins more, before adding the sugar, cider vinegar and coffee
  5. Stir the bacon back in, bring to a simmer and cook for 25 mins, stirring occasionally, until reduced and syrupy
  6. If the mixture gets too dry before the onion has really broken down, add a little water
  7. Allow to cool, then transfer to a sterilised jar and keep in the fridge for up to 2 weeks

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