recipe by: Sarah Menanix (Slightly adapted from [url href="http://www.marthastewart.com/326881/slow-cooker-bacon-jam" target="_blank"]Martha Stewart[/url])
yields: 12ounces. Fills one 8-ounce jam jar and one 4-ounce jam jar.
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Ingredients
¾poundssliced bacon
1small yellow onion, finely chopped
2clovesgarlic, minced
¼cupapple cider vinegar
¼cuppacked dark-brown sugar
2tablespoonspure maple syrup
Scant ½ cup brewed coffee
¼teaspoonblack pepper
INSTRUCTIONS
Preheat the oven to 425ºF. Line a baking sheet with foil (for easier clean-up) and rest a wire rack on top. Lay the bacon on top of the wire rack, making sure none of the pieces overlap. Bake until crispy, about 15-20 minutes.
Coarsely chop the bacon and set aside.
Spoon one tablespoon of bacon grease from the baking sheet into a medium cast-iron skillet or pan and heat over medium heat.
Add the chopped and garlic and cook until the onions are translucent, about 5 minutes.
Add the rest of the ingredients to the pan and bring to a boil, stirring to scrape up any crispy browned bits from the pan.
Transfer to a slow cooker with the chopped bacon. Cook on low, covered for 6-8 hours, or until liquid is syrupy.
Transfer the cooked jam to a food processor and pulse a few times to chop it up a bit. Transfer to prepared jam jars and refrigerate for up to 1 month.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.