|After 3.5 hours slow cooking|
Slow-Cooker Bacon Jam
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 strong coffee
Line a platter with paper towels, and set aside.
In a large skillet, cook the bacon over medium high heat, stirring occasionally, until the fat is rendered and the bacon is lightly browned, approximately 20 minutes.
With a slotted spoon, remove the bacon to the platter to drain.
Pour off all but 1 tablespoon of the bacon fat (discard or reserve for another use).
Add the onions and garlic, and cook until the onions are translucent, 5-6 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 the bacon, and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3½ to 4 hours.
If it starts to dry out after 2 or 3 hours, add ¼ cup of water at a time and stir well.
Transfer to a food processor and pulse until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks.
Oh, my gosh, if you haven’t made bacon jam yet, you have to do it soon! You might just love it and become addicted too!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having an awesome giveaway now!