Jackson-Triggs Sparkling Maple Bacon Jam
- 1 lb sliced bacon, cut into 1 cm strips
- 1 lb fresh tomatoes, diced
- 2 onions, diced
- 4 cloves garlic, minced
- 3/4 cup Jackson-Triggs Sparkling Cuve Close
- 1/2 cup vinegar
- 3/4 cup maple syrup
- 1/4 cup Worcestershire sauce
- 4 tbsps powdered fruit pectin
- 3 tbsps smoked paprika
- 2 tsps four spice (optional)
- salt & pepper to taste
Heat a large saucepan over medium-high heat. When hot, add in the diced bacon and cook until very crispy. Remove the bacon and allow to cool on paper towel. Strain off all fat that remains in the pan and pour into a medium saucepot. Heat over medium heat; add in the reserved bacon fat with chopped onions and garlic. Cook until just soft (approximately 3-5 minutes). Next, add in the diced tomato, wine, vinegar, maple syrup and Worcestershire sauce. Bring to a boil, then turn heat to low and simmer until the tomatoes begin to break down (about 10-15 minutes). Stir in the fruit pectin, smoked paprika and crisped bacon. Turn the heat to high and bring to a boil while continuing to stir. Allow to boil for 1-2 minutes. To finish, season with salt, pepper and Four Spice or Allspice powder (if using).
Suggested Serving Tips
- Enjoy atop a Canadian AAA-grade beef burger alongside a full-bodied red wine such as Shiraz or Meritage.
- Try with a rich mac and cheese recipe – with Canadian bacon added! – and pair with Pinot Noir.
- Serve with grilled cheese sandwiches and Pinot Noir.
