Bacon jam with Fin du Monde





Bacon jam

• 375 ml La Fin du Monde

• 500 g smoked lard, diced (or use regular bacon with liquid smoke)

• 4 garlic cloves, chopped

• 1 chopped medium onion

• 45 ml brown sugar

• Tabasco sauce to taste

• 1 seedless Jalapeño pepper

• 250 ml coffee

• 60 ml apple cider vinegar

• 60 ml maple syrup

• Black pepper to taste

• 250 ml water

• A quarter of a bunch of oregano

• A pinch of pink pepper

A participation of

Amélie Trépanier



• In a stew pot style saucepan, fry the lard in bunches until it is slightly golden and starts to get crispy.

• Cut into 1 inch pieces with scissors.

• Sauté the onion and garlic in the bacon grease on medium heat until they are translucent. Add the rest of the ingredients, except for the water, oregano and pink pepper.

• Simmer for about 2 hours, adding 60 ml of water every 25-30 minutes while stirring.

• Once it is ready, cool for about 15-20 minutes and pour into a food processor.

• Add the oregano and pink pepper. Start the food processor for 2-3 seconds to get a jam consistency or run longer for a smoother, pastier texture.

Discover this beer