New This Month

Slow-Cooker Bacon Jam


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

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Slow-Cooker Bacon Jam

Photography: John Kernick

Source: Everyday Food, December 2010


  • 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


  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.

Reviews Add a comment

  • valeriemeades
    15 AUG, 2017
    Can you freeze this also ?
  • kwmckinnon
    17 OCT, 2016
    This recipe is excellent! I wouldn't quite call it a jam, it's more like a relish but it's absolutely delicious! My whole family loved it.
  • christinebowen4
    30 DEC, 2015
    This is probably a big NO, but has anyone tried this with turkey bacon? I don't eat pork or beef but would love a smoky jam for certain dishes.
  • MS10835462
    30 MAY, 2015
    This sounds really great but what would be a good sub for the coffee?
  • Denise C
    18 JAN, 2015
    This is incredible! I made it for a party and not even a drop was left! Made it exactly as the recipe stated. I Added a few slices of jalapeƱo to give a tiny kick. Really fantastic!
  • Randal Oulton
    23 DEC, 2014
    This is refrigerator storage only. It cannot be canned safely in a waterbath because it's less than 50% vinegar (so too low acid) and has meat in it. You will get people very sick if you try, no matter if you water bath boil it for 10 hours. As for pressure canning, which anything with meat requires, I'd still be dubious about the safety of that as it is not a tested certified recipe for safe healthy pressure canning. Store it in the fridge and keep everyone healthy!
  • timmers1961
    22 DEC, 2014
    I made this - everyone loved it. So I am giving this as a Christmas present.
  • schroeder_kristen
    30 NOV, 2014
    After reading the reviews, and knowing my family's preference for spicy foods, I kept the sugars the same, but layered in a spicy layer of 1 jalepeno (deseeded), a tablespoon of red pepper flakes, 1/8 tsp white pepper and a 1/4 tsp of black cracked pepper. I then served it with crostini toasted with olive oil, sea salt and black pepper. It was a huge hit and my mother worried that everyone was filling up on the appetizer. This relish will be my "take along" app for this year's party circuit.
  • Cbaybee12
    25 NOV, 2013
    Could I can this and sent it in the mail as a Christmas gift?
  • maggie703
    4 NOV, 2013
    Anyone ever heard of Bacon Mamma Jamma? I was going to order their original bacon jam and wasnt sure if anyone here has tried their bacon jam. I tried to make mine but I think I missed a few steps :) My bacon jam (if i can even call it that) was a mess. So I decided to go ahead save myself the headache and buy one :)