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  • The Australian Women’s Weekly Food

    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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