Slow-Cooker Bacon Jam

Prep Time:
30 mins
Total Time:
4 hrs
3 cups

Bacon jam is an irresistible condiment for burgers and sandwiches—but you can spread it on toast and crackers or toss it with pasta, too. Our slow cooker version starts on the stovetop, so the bacon can be crisped and rendered. Apple cider vinegar adds tang, maple syrup and brown sugar sweeten the savory base, and brewed coffee builds depth of flavor over 31/2 to 4 hours in the slow cooker.


  • 1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2 medium yellow onions, diced small

  • 3 garlic cloves, smashed and peeled

  • ½ cup cider vinegar

  • ½ cup packed dark-brown sugar

  • ¼ cup pure maple syrup

  • ¾ 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.

    Slow-Cooker Bacon Jam
    John Kernick
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