Bacon Jam? That’s My Jam!
Of all the loves in my life, bacon jam always returns to me. I may forget about it for a while (mainly because I make so much at one time, or try not to eat so many burgers, or grilled cheese) but when it enters my consciousness, it really comes storming in. And I go storming in to Costco to buy vast quantities of bacon. Because that’s my jam.
I originally found this bacon jam recipe by Martha Stewart. And I’m not allowed to change the way Martha does things. The only thing I’ve changed is that I’ve used my Cuisinart Multi Cooker. That way I can just do everything in one pot and leave it.
So what should you do with your new jam? Well you could just eat it. Or, the best uses I have found are burgers, and grilled cheeses. Maybe even with… Cinnamon Rolls!
- Slow cooker
- Food Processor
- Measuring Spoons
- 1 ½ pounds bacon sliced, cut crosswise into 1-inch pieces
- 2 onions medium yellow, diced small
- 3 garlic cloves smashed and peeled
- ½ cup cider vinegar
- ½ cup dark-brown sugar packed
- ¼ cup maple syrup pure
- ¾ cup coffee brewed
- 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.