Bacon is in the top five favorite foods in my house and we love eating it alone and in yummy recipes. {Crock Pot} Bacon Jam is sweet, savory, and distinctive. I have had it bookmarked on my computer for a long time, and I wish I would have made it sooner. I was missing out on something really delicious and will be making it many more times! The combination of ingredients is interesting, yet a perfect blend of flavors! It is so easy to make and your house smells AMAZING! My kids came home from school and couldn’t wait to eat what smelled so “awesome”!!! We were going to hang out with a big group of friends last Friday night and they pretty much always expect me to bring something with bacon. {Crock Pot} Bacon Jam was quite popular and we ate it on baguette slices! The kids loved it too! I saved a little container of it at home because I wanted to try it on scrambled eggs the next morning. That was a great idea!!! I can think of many tasty options to eat with this and I can’t wait to make more {Crock Pot} Bacon Jam!
If you loved this recipe, be sure to try some of my other best crock pot recipes!
recipe from Martha Stewart
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 brown sugar dark or light, but I used light
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
- 1/2-1 tsp red pepper flakes
Instructions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned
- 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, red pepper flakes, 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 and pulse until coarsely chopped
- Let cool, then refrigerate in airtight containers, up to 4 weeks
