Slow Cooker Bacon Jam

When I first heard of bacon jam, I thought it sounded pretty nuts. I didn’t know that jams could be savory and thought they were just sweet. I came across this recipe, looking for slow cooker recipes and decided to give it a try. It was really easy. I only got a cup out of it and the recipe says it makes 3 cups of this.  I used my 3 quart slow cooker instead of 6 quart, because I have applesauce going in the larger one right now.  The smell of applesauce cooking away, and bacon and onions makes the house smell pretty amazing.

This jam would be a really fun present to give to someone around Christmas time. It’s really good on an English muffin or crusty piece of bread. I would like to try making a grilled cheese out of this with gruyere and a couple of apple slices.  That would be one awesome grilled cheese sandwich, I think.

If you don’t like the taste of coffee try using molasses or maybe some apple juice.

Here are some of my flowers from my wedding this weekend. Just thought, I’d post a picture of them because they were so beautiful!

Ingredients from Martha Stewart

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.