- 7 medium shallots.
- Half a large white/sweet onion.
- 4 cloves of garlic.
- A teaspoon of smoked paprika.
- A teaspoon of chilli powder.
- 100g of Brown Sugar* (I used unprocessed Demerara).
- 50ml of Jack Daniels.
- 60ml of Balsamic Vinegar.
- 60g of prepacked Biltong (I prefer BEEFIT, so 2 x packs of that).
- 120ml of Maple Syrup (pure is best! Mine is 100% and from ACTUAL Canada).
A really simple recipe for such a tasty treat, which although rather a sweet, packs a hefty punch of protein too! Be warned, the first stage of this recipe can sting a bit!
*optional. If you’re watching your sugar intake, I would say the maple will hold its own without this, however the consistency may be slightly looser.
- Finely dice the 7 medium shallots, as well as the white onion half. Whilst you’re crying a river, you may as well also finely dice the garlic cloves too, so everything you need is prepped and ready.
- With around 2 teaspoons of oil (vegetable will do), throw the shallots and onion into a pan on a medium heat, and cook until caramelised. If the onions start to look as though they are burning a little, add a spot more oil to keep everything moist.
- Once the onions start to turn colour, add in the chopped garlic, and cook for a further 1 minute.
- Add in the teaspoon of smoked paprika, chilli powder, and stir through.
- Biltong! Unpack your biltong and chop it or tear it down some more. You want it to be rather fine, so make sure there aren’t any larger pieces getting in there. We don’t want to be chewing the jam for a while during a meal. Set aside.
- Carefully add the Jack Daniels to the onions, slowly, and continue to mix.
- Now add the balsamic vinegar and maple syrup, and crank up the heat to high! It’s time to boil this thing.
- Immediately add the brown sugar. This step, I feel, is optional. For a less sweet approach, skip or use agave syrup as an alternative if you’re watching your sugar intake but still want the sweetness.
- Bubble, bubble, bubble! Bubble up that jam for about 2 minutes.
- Time to get meaty! Add in your biltong and mix through.
- Continue to bubble for a further minute or so, before reducing the heat right down to a simmer.
- Simmer for 10 minutes until a jam like consistency forms.
- Once thickened, remove from the heat and it’s ready to pot!
Ensure that if you are intending to preserve the jam and not chomp it down straight away, sanitize any jars you use by submerging them in water, and bringing to the boil.
Preparation in Pictures.
A Bit About Biltong
I was recently introduced to BEEFIT Biltong and it’s been the fundamental reasoning behind thinking up my recipe here. That and I do love meat…and chutney. I noticed last year that there’s “Bacon Jam” on the shelves at Waitrose, so why can’t I make something similar, and why not with Biltong?!
Anyway, I have often struggled to chew down on lots of Biltong varieties due to it’s rather tough nature, but BEEFIT is beautifully thin cut in comparison to most, so almost melts in the mouth without anything sacrificed from thickness.
Even as a snack (which Lloyd enjoys pretty much on a weekly basis, straight from the bag) it’s nutritionally amazing. In every 35g of BEEFit, there’s 21g of protein, only 4g of fat and 1g of carbs. BEEFIT also source their beef from 100% British grass-fed cattle, so it’s high quality too. British born goodness. So this jam in itself is 42g of protein strong!
No MSG, no gluten, no added sugar, no nuts, no wheat, no allergens…And then I go throw in a whole bunch of maple syrup and demerara..but it’s a treat here, remember!
If you’d like to pick any up yourself for this recipe, or just to try it for yourself, you can pick it up at www.beefitbiltong.com.
The Cheeky Bit