Bacon jam

The bacon…

Bacon jam made an appearance on New Year’s Eve and helped kickstart 2017 in a delicious way. And I have determined that bacon jam really goes with everything…which is great because the recipe makes A LOT and a little goes a long way.

The jam…

It went really well with the cheese plate (I mean, what doesn’t go well with cheese?) and my favorite combination was a li’l bacon jam and a li’l blue cheese on a cracker. I also made an adult BLT with bacon jam, blue cheese, lettuce, and tomato. I also really like it with a deviled or hard-boiled egg, which also means it would probably be great with any type of breakfast egg (sunny, scrambled, omelet, etc). 

Flashback: February 4, 2015

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

Makes: 3 cups

Ingredients

Into the slow cooker…

1.5 pounds sliced bacon, cut crosswise into 1-inch pieces (two 12-ounce packages)
2 medium yellow onions, diced
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

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. 

Bacon jam!

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.