There are some foods that are almost universal in their appeal. One of those foods is Bacon, and it doesn’t matter if you are eating it with breakfast or if it is covered in chocolate, it seems to be a favourite when it is served. Jams are also quite popular, but I never dreamed that there would be a combination of the two of them and that it would be so easy to make.
This slow cooker Bacon jam is perhaps one of the best recipes I have seen come across in quite some time. Quite simply, you can put it on almost anything, regardless of whether it is spread on a cracker or spread on a hamburger. You may even just want to grab a spoon and eat it right out of the jar. It is delicious, versatile and the perfect condiment for any meal, anytime of the day.
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.