Skip to main content

Slow-Cooker Bacon Jam


Dear bacon jam ~ I knew I loved you before I even made you! 


It’s sticky, porky, sweet, garlicky, savory and spicy.  Frying the bacon till crisp, and combining with onions, garlic and other ingredients, cooking long and slow for the onions to caramelize, allowing it to turn into a thick syrup; and finally, pulverizing it all in a food processor for one of the best chunky gustatory sensations you can imagine.




This recipe, from Martha Stewart’s Everyday Food magazine, has been floating around for at least a year, and I can’t imagine why it took me so long to finally make it.  The only change I will be making the next time is to double the recipe so as to share.  It is equally delicious served cold, room temperature, or warmed.  And it keeps well refrigerated for a month, if it lasts that long.




This is definitely one of the best things I have done with bacon.  I slathered this ‘jam’ on my toast this morning, but there are so many ways to enjoy it:  On a slice of tomato, on a burger, or a warm biscuit, grilled cheese, bagel chips, fried eggs, flambéed cheese, shrimp, scallops, whitefish, pork tenderloin, chicken, on crostini.  In quesadillas, on peanut butter or fried egg sandwiches, pancakes, waffles, burritos, pigs in a blanket, pizza, deviled eggs or potato salad.  Spread the bacon jam on a crescent roll before rolling and baking and serve either warm or room temperature.  Or just “straight-up,” right out of the jar!


Before
After 3.5 hours slow cooking



Slow-Cooker Bacon Jam

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 strong coffee

Method:
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!




Comments

  1. I am going to *have* to make some of this!

    ReplyDelete
  2. Karen, it's almost as good as Mojo de Ajo! LOL!

    ReplyDelete
  3. Thank you Pam, I've done it already last week, and agree with you it is frustrating not to be able to comment just because of the word verification!

    ReplyDelete
  4. This looks soo good, and I can think of many uses, like you. If it lasts that long. Thanks for sharing this recipe, because I had never heard of "bacon jam".

    ReplyDelete
  5. Oh WOW bacon jam, yes, yes, yes. My mouth is watering just thinking about it. Nigel will also love it :)
    Thanks for the link, I see more and more people are moving to approval rather than verification, it makes life so much easier. Keep well Diane

    ReplyDelete
  6. Having just published that comment I see you have not got approval first. If you have any problems switch over to approval. The odd spam usually gets caught in the spam box first but it is easy to check. Diane

    ReplyDelete
  7. Marina, great! Yes, it really made commenting difficult sometimes.

    Becky, it's so good and there have to be a ton of ways to enjoy it.

    Diane, thanks so much for posting about it then and helping! With the approval, I thought I'd wait and see how it goes. Thanks again!

    ReplyDelete
  8. I hope every blogger in the world reads your rant. It is bad enough to have to type in two words (boo), but half of the time, I can't even read the words. (double boo.)

    Strong work, Pam.

    Fondly,
    Glenda

    ReplyDelete
  9. Glenda, thanks! I know exactly what you mean.

    ReplyDelete
  10. I didn't realize that it was Blogger that made the change to those nearly unreadable "words". I must do what you did to fix my own blog. In the meantime, you should be ashamed at posting such a sinful recipe as this bacon jam. (Just between you and me, I plan to make it.)

    ReplyDelete
  11. Stephen, I'm shameless! This is sinful and delicious. Maybe red pepper flakes would be good in it. Unreadable words is right on!

    Gloria, thanks!

    ReplyDelete
  12. Wow Pam, I never heard of this type of jam, but I am loving it already. I have to make this. What's not to love bacon, brown sugar, maple syrup and COFFEE! YUM!

    ReplyDelete
  13. May I just say this about your recipe for bacon jam...................Jesus On a Mountain!!!! The ultimate and most naughty, delicious stuff to smear on stuff.....holey moley guacamole!
    This stuff should be rated X~~it looks SO good~!

    ReplyDelete
  14. I'm with you on the rant and still have a few blogs I read using it, so before I write my comment, I see if I can read the word verification - and usually I can't so no comment. The bacon jam sounds awesome.

    ReplyDelete
  15. I have to save this one for my sons and husband; they are all Bacon Lovers like you would not believe. This recipe is sure to make them smile,
    I have never used Word Verification and never and any problems. I am at the point I really don;t enjoy following bloggers with this; never understood it.
    Rita

    ReplyDelete
  16. Wow. That is just a beautiful phrase, "Bacon Jam". How can that be bad? Are there recipes floating around the 'net that don't require a slow cooker, as I currently don't possess one and probably won't unless I can sneak it past my husband (who has major fears of electrial appliances that run for hours).

    ReplyDelete
  17. I so have to try this...I can only imagine how wonderful it tastes..

    So funny you mentioned the Captcha phrases. I can hardly read them and once I got it wrong and I thought seriously?? I heard somewhere that Google is taking very old text that they couldn't completely decipher and using them as the captcha phrases to determine what they really say....so in other words they are mking money off of these captcha phrases...I might be a little off, but apprently they are using thse particular phrases for a reason.

    ReplyDelete
  18. Is this for real? lol
    never encountered a bacon jam, but it really tempting me to try it coz i love the recipe ..

    ReplyDelete
  19. Don't you just love when they make changes to Blogger and it screws everything up? Fun, isn't it? :)

    Ok... now let's talk about this jam. OMG, I so can't wait to make this. I have seen recipes for this before and I don't know why I have never attempted it before... must rectify that!!!

    ReplyDelete
  20. Angela, thanks! You really have to make it!

    Corgidogmama, lol! I agree all the way. It is pretty decadent stuff to smear on your food. It's soooo good!

    Larry, I do the same. It's too frustrating to keep trying.

    Rita, I understand and agree. I never really looked into it before now, but wish I had when I first started blogging--just thought it was one of those things you have to put up with.


    The Short (dis)Order Cook, yes! Here's a recipe making it in a Dutch oven:
    http://www.theperfectpantry.com/2011/01/recipe-for-bacon-jam-and-cheese-panini.html

    Hope you like it as much as I do!


    Becki, thanks for the info. It makes sense and doesn't surprise me!

    Carol, it is!

    Dianne, it is really for real! It's a wonderful thing!

    Jenn, yes! Too bad they just can't leave a good thing alone! I did the same, ignored this recipe for a long time, unfortunately. Hope you make it soon!

    ReplyDelete
  21. My husband is going to go nuts for this recipe! Every time I create a new recipe he will tell me, "You know what would be great in this?" I know what is coming next, he says, "Bacon!" The man is crazy for bacon!

    ReplyDelete
  22. Linda, LOL! Bacon is an amazing thing. It must be the cure-all for everything!

    ReplyDelete
  23. holy cow, bacon jam! SO delicious!

    ReplyDelete
  24. Just spent the past two days going through your entire blog. You have some great recipes, can't wait to try some of the fresh veggies this summer. Will be back to visit often.

    ReplyDelete
  25. a bacon jam for bread. ahmnn sounds interesting! can i use both right? a fresh and a left over bacon :)

    ReplyDelete
  26. I've never seen this recipe before...I'm going to have to try it. I hope everyone turns of those word verifications!

    ReplyDelete
  27. Thanks for the captcha information. I've changed it, and hopefully it'll be easier for commenters now.

    ReplyDelete
  28. "I knew I loved you before I made you.."

    Never have I ever read truer words. I am so glad i stumbled upon this recipe, thank you!

    ReplyDelete
  29. You hit my carnal lust button with this one! Bacon jam! Double take!

    ReplyDelete
  30. Bacon Jam??? Oh my! This is the first I've heard of it, but, um... since you give it such a great review, you've twisted my arm to try it-thanks:@)

    ReplyDelete
  31. What a fantastic suggestion Pam!!
    I love bacon so much and this jam must be a delight for every bacon lover.
    Cheers,
    Lia.

    ReplyDelete
  32. Oh My Goodness this looks SO YUMMY! I'm visiting from "Happier Than a Pig in Mud"...Sweet Lynn sent us over for a PEEK at your post! I am definitely MAKING THIS and I'll be sure to DOUBLE IT!!! Thank you!
    Have a wonderful week,
    Donna

    ReplyDelete
  33. I want to can this recipe. Does anyone know which canning method would be better? Pressure cooker or hot water bath?

    ReplyDelete
  34. Wow-sie wo wo! This looks great - I'm late to the party but can not wait try this bad boy. Thanks for sharing.

    Biff

    ReplyDelete
  35. I have seen recipes for this before and I don't know why I have never attempted it before... must rectify that!!!
    Air Conditioning repair Kenosha WI

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews