培根酱Bacon Jam

消毒空罐子：先把空罐子洗干净。预热烤箱至100ºC。将罐子和盖子倒置在托盘上，加热15至20分钟或直到干透为止。风干后把罐子留在烤箱中待用。Sterilize storage jar: Wash recycled jam jar. Meanwhile, preheat oven to 100ºC. Place jars and lids upside down on the prepared tray and heat for 15-20 minutes or until dry. Leave in the oven till ready to use.

准备培根酱：以中火加热不粘锅，无需放油，干煎培根条直到开始变成金黄色。熄火取出，放一旁备用。Prepare bacon jam: Heat a non-stick pan without oil over medium heat. Fry bacon strips, stirring frequently, till just beginning to brown. Remove the bacon with a slotted ladle and set aside.

锅里应该会剩下2-3汤匙刚刚煎好的培根油。如果油量不足，可加1汤匙食油，加入红洋葱和蒜米倒入锅中，用小火炒至洋葱呈现透明状。There should be about 2-3 tbsp bacon fat in the pan. If there is insufficient bacon fat, add 1 tbsp cooking oil. Add red onion and garlic to the pan. Cook gently over low heat till onion is transparent.

放入所有香料用小火拌炒2-3分钟，转大火，加入白兰地/威士忌搅拌，刮下沾锅的碎屑。 炖煮直到大部分酒精蒸发。Add all spices and fry over low heat for 2-3 minutes. Increase heat, add brandy/whiskey and stir to scrape off the brown bits from the bottom of the pan. Simmer till most of the alcohol has evaporated.

将培根放回锅中，并加入糖、蜂蜜、醋和柑橘果酱。用小火煮至浓稠有粘性与亮泽，加入盐调味。Return bacon to the pan; add sugar, honey, vinegar and marmalade. Simmer over low heat till thickened, sticky and glossy. Season with salt.

趁热的时候，将其放入已消毒干净的罐子，盖上瓶盖放置一旁摊凉后才收入冰箱。如果没有开封可以收藏1个月。打开使用后，必须在一周内吃完。While still hot, transfer to sterilized jar, cover and allow to cool completely. Store refrigerated up to 1 month, without opening. Once opened, store chilled and consume within 1 week.

可搭配烤面包或喜欢的菜肴一同享用。Serve at room temperature with toasted bread or with your favourite dishes.