Flavour Saver

Making your own flavour-packed jams, pickles and sauces in a slow cooker is a cinch – here’s how!

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

2/3cup (160ml) cider vinegar

2/3cup (150g) firmly packed brown sugar

2/3cup (160ml) pure maple syrup

1 tablespoon wholegrain mustard

4 sprigs fresh thyme

1 teaspoon instant coffee granules

1/3cup (80ml) warm water

1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.

2 Transfer bacon to a 4.5-liter (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee, and the water; stir to combine. Cook, covered, on high, for 6 hours. Discard thyme; skim excess fat. Season with pepper.

3 Process bacon mixture until finely chopped, but not pureed. Spoon hot jam into hot sterilized jars; seal immediately. Label and date jars when cold.

PICKLED ONIONS

PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 CUPS

1kg baby brown onions

½ cup (140g) cooking salt

2 cups (500ml) boiling water

1 cup (250ml) cold water

2 cloves garlic, bruised

1 teaspoon whole black peppercorns

3 cups (750ml) white wine vinegar

1 cup (250ml) white vinegar

1 cup (220g) caster sugar

6 sprigs fresh rosemary

6 sprigs fresh thyme

2 dried bay leaves