Slow-Cooker Bacon Jam
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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
- 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.
- 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.
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Try this on pizza with arugula and cherry tomatoes... awesome!
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.
Could this recipe be doubled?
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
try unsweetened baker's molasses.
i don't like the taste of coffee. Does anyone have a suggestion for a substitute for the coffee?
This sounds wonderful! Besides bread, what are some other suggestions to serving this jam?
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!!!
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.
Does anyone know if Martha used thick or thin cut bacon for this?