Flavour saver
Jun 30, 2019
3 minutes
PHOTOGRAPHY JAMES MOFFATT STYLING KATE BROWN PHOTOCHEFS AMAL WEBSTER & ANGELA DEVLIN
“Using my slow cooker for preserving is one of my favourite cooking discoveries. Before you get started, sterilise your jars (see page 85) to give your preserves a long shelf-life.” Fran Abdallaoui, Editor, AWW FOOD
BACON JAM
PREP + COOK TIME 7 HOURS MAKES 5 CUPS
1kg rindless bacon slices, sliced thinly, excess fat trimmed
3 brown onions (450g), sliced thinly
4 cloves garlic, sliced thinly
2/3 cup (160ml) cider vinegar
2/3 cup (150g) firmly packed brown sugar
2/3 cup (160ml) pure maple syrup
1 tablespoon wholegrain mustard
4 sprigs
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