Slow-cooker bacon jam

This recipe came from the clean-out of my December Everyday Food magazines (six years!). I thought it would be a good dish to bring to my NYE hosts, and it also made an appearance at a family Christmas gathering after Christmas. 

It was a little time-intensive, and required using the stove, slow cooker, and food processor. That’s kind of a lot of equipment (and dishes) for one recipe! It was also a LOT of bacon. But all in all, it was totally worth it. It was so delicious, served warm on slices of baguette with a shmear of whole milk ricotta. We also tried putting it on deviled eggs, which was a very delicious experiment.

Slow-cooker bacon jam
Source: Everyday Food, December 2010

A whole lotta bacon!

Makes: 3 cups

Ingredients
1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, peeled and minced
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions

Bacon jam in mason jars

1. 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. 

2. Pour off all but 1 Tablespoon of fat from skillet; 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.

3. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3.5-4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.