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Slow-Cooker Bacon Jam

Recipe photo courtesy of John Kernick

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

Source: Everyday Food, December 2010
Total Time Prep Yield



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How would you rate this recipe?
  • lfisherontheroa
    22 FEB, 2018
    This recipe was a great way to use my trimmings from home-made bacon. My bacon was about 3/4 inch dice, but has less fat than store bacon. I followed the recipe but added 1/2 tsp of red pepper flakes, process to the texture desired. Will certainly be making this again.
    • MS10965333
      5 NOV, 2018
      Love the idea of adding some ‘heat’... do you think I could sub Bourbon for the coffee?
  • Kruser2
    2 OCT, 2012
    This recipe is wonderful. I had more compliments on this then any other!
    • MS11125285
      12 OCT, 2018
  • nsutton45
    17 JUN, 2013
    This was very dissapointing! Just tasted like chuncky grape jam, nothing savory about it. Expensive to make. Putting on Pinterest as: waste of time and money.
    • MS11125285
      12 OCT, 2018
      Maybe you did something wrong, everyone else’s seems to have turned out great
  • valeriemeades
    15 AUG, 2017
    Can you freeze this also ?
  • 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.
    • shirleythompsos
      17 JUL, 2017
      Just saying when your going to put a fried hamburger patty, fried onions, and brown sugar between glazed doughnut halfs why worry about a little pork fat on the bacon.
  • 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.
  • JeanneMarie73
    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 jalapeño to give a tiny kick. Really fantastic!
  • MS10145029
    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.

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