Slow Cooker Bacon Jam

Bacon! bacon! bacon!

Everybody (that I know), loves bacon. Even my vegan friend admits to secretly indulging occasionally. I love it! Breakfast, lunch, dinner; it’s my jam, BACON JAM!

Level of difficulty – easy

Prep time – 30 minutes

Total time commitment – 4 hours

End result – 3 cups of awesomeness

1 ½ pounds of sliced bacon

3 garlic gloves

2 yellow onions

½ cup dark brown sugar

½ cup cider vinegar

¼ cup maple syrup

¾ cup of strong coffee

Brew a pot of robust coffee.

Peel and finely dice 2 medium sized yellow onions.

Smash and peel 3 garlic cloves.

Slice the bacon crosswise into approximately 1-inch pieces.

Measure vinegar, sugar, syrup, and coffee and combine into a medium-sized bowl.

In a large skillet, over medium-high heat, cook the bacon until it is lightly browned.

Remove the bacon from the skillet and allow to drain on a couple paper towels.

Pour all but 1 tablespoon of bacon fat from the skillet and add the onions and garlic to the pan. Cook on medium-high heat, approximately 5 minutes, until the onions are translucent.

Carefully add the vinegar, brown sugar, coffee, and maple syrup mixture to the onions and garlic. Bring to a boil and stir for 2 minutes.

Add the prepared bacon pieces to the pan and mix in thoroughly. Remove the pan from the heat.

Immediately transfer the mixture to a slow cooker or

crockpot. Cook on high, uncovered, for 3 ½ to 4 hours.

The liquid should have a syrup consistency.

Almost done!

If you have a food processor, transfer the mixture to it from the slow cooker. Pulse until a chunky consistency is achieved, think applesauce, the chunky kind.

If you have a stick blender, like me, you can use it to achieve the same results as the food processor right in the slow cooker insert.

Once the jam is cooled down, refrigerate in airtight containers.

Do not freeze or can.

Enjoy for up to 4 weeks.

Take it to parties! Give as a gift! Rub it on your belly! Make it your jam!

Try it with grilled chicken or steak, on sandwiches, on muffins, fresh bread, puff pastry, or right from the jar.

Best when served warm.

You like it HOT and spicy? Try adding a diced jalapeno, red pepper flakes, hot sauce, or tabasco sauce to the skillet before transferring the mixture to the slow cooker.

Unfortunately, the recipe only yields 3 cups but nothing is stopping you from tripling it! Just keep in mind that it will triple the slow cooker time too.

That’s it!

Thanks for stopping by!