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Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Everyday Food, December 2010
  • Prep Time 30 minutes
  • Total Time 4 hours
  • Yield Makes 3 cups
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Ingredients

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

Directions

  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Cook's Note

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

Recipe Reviews

  • Lynn Chen
    3 Jan, 2013

    I just made this and it was amazing! My first time cooking bacon too! http://theactorsdiet.com/2013/01/03/bacon-is-my-jam/

  • Stephaz
    24 Dec, 2012

    Guests loved this and crockpot really makes it easy. I made a double batch. It took 8 hrs in crockpot. Make sure you drain off as much bacon fat as possible. As it cooked off in crock pot more fat rose to top. Per earlier suggestion I added 1 tsp crushed red pepper flakes per batch (2 tsp for double) but recipe is so sweet and vinegary that you can easily use more. I suggest cutting back a little on brown sugar and vinegar.

  • Kruser2
    2 Oct, 2012

    This recipe is wonderful. I had more compliments on this then any other!

  • Eric Nelson
    16 Sep, 2012

    I tried bacon jam for the first time at the Secret Sandwich in Fayetteville, WV. It was put on a fried egg sandwich. Yummy. I made some at home. It worked well, but I would add some crushed red pepper or even better one ripe Jalapeno or a ripe Thai pepper. Make sure you use real maple syrup, too.

  • 2TFRUT
    15 Sep, 2012

    We love this recipe, wonderful slightly warm. I smile when it says you can store in frige for up to four weeks, it never lasts more than a day here. We've found all kinds of uses for this stuff. Turns anything ordinary into a taste sensation.

  • Sunliliern
    25 Aug, 2012

    For canning I would suggest using a pressure cooker since there is (low acid) meat (bacon) in the recipe. Even with the addition of vinegar I would be cautious.

  • rvhumbug
    13 Jul, 2012

    This sounds great. My questions is can the jars be waterbathed like regular jas and then stored for a longer period of time?? Or can they be frozen??

  • pauljcoulston
    24 Jun, 2012

    I have yet to try this but it sounds great. When i was courting my wife in the early 70's, I was invited for the first time for Sunday dinner after church. We had hamburgers done on the grill. When we sat down, my future father in law took a burger from the platter and handed it to me (the platter). I took one. He then took a jar of grape jelly and put it on his burger. I thought he was testing me. I did the same. The sweetness of the sugars made it great. I think this would work as well.

  • Iampepah
    19 May, 2012

    Made this for a brunch with the "girls." Big hit - serve warm with some nice fresh baked bread. Great as a parting gift in small mason jars, too.

  • Lazerguppie
    28 Mar, 2012

    I made this today. I didn't have any brown sugar so I used molasses and evaporated cane juice. It is REALLY good and my guys keep asking to eat it. Its passes their inspection!

  • malonemr
    13 Jan, 2012

    Try this on pizza with arugula and cherry tomatoes... awesome!

  • telemahi
    23 Dec, 2011

    I doubled the recipe and it turned out great. It took about 8 hours to cook, on high, uncovered. So good with cheese and crackers.

  • MyCatNormie
    8 Dec, 2011

    Could this recipe be doubled?

  • madsthegr8
    4 Apr, 2011

    to kansasgirl1, you said you dont like coffee and you wanted an idea of what to substitute, i would use a strong orange peko tea. brew it yourself and just doulbe up on the amount of bags you would normally use. hope that helps

  • suepenney
    23 Feb, 2011

    try unsweetened baker's molasses.

  • kansasgirl1
    22 Feb, 2011

    i don't like the taste of coffee. Does anyone have a suggestion for a substitute for the coffee?

  • nlpignat
    20 Feb, 2011

    This sounds wonderful! Besides bread, what are some other suggestions to serving this jam?

  • RustownMom
    24 Jan, 2011

    I used regular ole bacon, minced garlic, and light brown sugar. I also adjusted the cooking time to 2 hours on high uncovered, followed by 2 hours on low, covered. This is delicious!!!

  • Goldenpond
    22 Jan, 2011

    I used regular sliced bacon and it worked out fine. I also added black pepper. I had it in the refrigerator for 6 wks and it was fine. I would suggest that you microwave 2 tbl. for 10-15 seconds since it was very thick. I am about to make it again and would just cook it for the 3 1/2 hrs this time. Hope you enjoy it as much as I did.

  • kcooks01
    12 Jan, 2011

    Does anyone know if Martha used thick or thin cut bacon for this?