Bacon jam and ‘Stokbrood’

By YOU Digital
03 December 2018


Preparation: 20 min | Cooking: 30 min | Serves 6


Bacon jam

500g Eskort Bacon Cuts

2 onions, finely chopped

2 garlic cloves, finely chopped

1 green chilli, finely chopped

45ml (1T) fresh thyme

olive oil for frying

125ml (½c) Muscovado sugar

125ml (½c) golden syrup

65ml (¼c) brandy


10g (2t) dry yeast

375ml (1½c) warm water

500g bread flour

10ml (2t) salt

6 wooden skewers



Bacon jam

  • In a saucepan over medium heat, fry the onions, garlic, chilli and thyme in olive oil until soft and golden brown.
  • Increase the heat and fry the bacon until crispy.
  • Reduce the heat to very low, add the sugar and syrup and stir until the sugar is dissolved.
  • Simmer for 20-30 minutes, add the brandy and simmer for another 5 minutes.
  • Spoon the hot jam into a sterilised jar and set aside to cool.


  • In a large bowl, dissolve the yeast in the warm water.
  • In another large mixing bowl, sift together the flour and salt and make a well in the middle.
  • Pour the yeast water into the well and start to mix with your hands. If the mixture is too dry, add more water and mix until a dough forms.
  • Turn the dough onto a lightly dusted working surface and knead for 10 minutes until smooth.
  • Place the dough in a lightly oiled mixing bowl and cover with clingwrap.
  • Leave to rise in a warm place until double in size.
  • Prepare the skewers by rubbing them with butter.
  • Once the dough has risen, flatten and divide it into 6 balls.
  • Stretch each ball out to roughly 20 cm long and wrap the length of it around a skewer.
  • Slowly braai and rotate until the bread is golden and crispy.

To serve

  • Remove the skewers from the braai and fill the hole with butter and bacon jam. Enjoy.


  • The jam can be prepared in advance and stored for two months.
  • Bought dough can be used if you choose.

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