Oat Ale Bacon and Onion Jam

Bacon, beer and tangy jam. We’ve just solved most of your problems in a single creation. This bacon, porter and onion jam goes extremely well with burgers, cheese and rice cakes. Yes, we’ve given you a reason to eat rice cakes again.




  • 600g bacon, cut into 2cm pieces
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 tsp cayenne powder
  • 1 bottle Oat Ale
  • 1/4 cup maple syrup
  • 1/3 cup light brown sugar, packed


  1. In a large skillet over medium-high heat, cook bacon (stirring frequently to separate) until browned, about 12 minute.
  2. Using a slotted spoon remove bacon from pan and set aside, pour off all but 2 tablespoons bacon dripping
  3. Over medium-high heat, cook onions, garlic and cayenne in bacon drippings, stirring frequently, until onions are soft and translucent, about 10 minutes
  4. Add ale, maple syrup, brown sugar and reserved bacon to the skillet and bring to a boil, reduce to a simmer and let cook for 10 minutes or until beer has formed a syrup
  5. Transfer onion mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an air-tight container and use within two weeks.

Recipe adapted from the Brooklyn Brew Shop.


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