This is probably the ultimate in bacon cookery. It’s a wonderful savory spread for almost anything and a welcome holiday appetizer. Bacon Jam goes much further than just what the word implies. When spread over pizza dough, it elevates pizza to another level. One of the best uses for Bacon Jam—that is, if you can part with it—is to fill 4-ounce canning jars with the stuff and give as gifts. It’s so versatile that you’ll never run out of uses for it. The beauty of this recipe is that thanks to slow cooker you’re not stuck stirring and stirring and stirring until the jam is thickened.
October 03, 2016

Ingredients

  • 1 ½ pounds thick-cut applewood- or cherrywood-smoked bacon
  • 2 medium yellow onions, peeled and finely diced
  • 4 garlic cloves, peeled and smashed with the back of a knife
  • ½ cup apple cider vinegar
  • ½ cup firmly packed dark brown sugar
  • ¼ cup pure Grade B maple syrup
  • ¾ cup brewed dark-roast coffee

Preparation

Slice the bacon into roughly 1-inch pieces.

Put the bacon slices in a large (at least 12-inch) skillet or sauté pan. Place the pan over medium heat and cook until the fat is rendered and the bacon is lightly browned, about 25–30 minutes. Stir the bacon occasionally.

Remove the bacon from the pan using a slotted spoon and place it in the slow cooker’s container. Drain off all but about 2 tablespoons of the bacon fat from the pan. Place the pan back over the heat and add the onions. Cook the onions until they are lazy and translucent, about 6 minutes. Add the garlic and continue cooking for another minute or 2, until it is fragrant. Add the vinegar, brown sugar, syrup, and coffee. Increase the heat to high and bring the mixture to a boil, scraping any brown bits from the skillet. This process should take about 2 minutes. Pour the liquid into the slow cooker.

Set the slow cooker for high and cook uncovered until the liquid is syrupy, usually about 3 ½–4 hours. Transfer this mixture to a food processor and pulse until coarsely chopped. Remove to an airtight container and let cool. Refrigerate for up to 4 weeks.

About this recipe

From Bacon: A Savor The South® cookbook by Fred Thompson. Copyright © 2016 by Fred Thompson. Used by permission of the publisher. www.uncpress.unc.edu

Ingredients

  • 1 ½ pounds thick-cut applewood- or cherrywood-smoked bacon
  • 2 medium yellow onions, peeled and finely diced
  • 4 garlic cloves, peeled and smashed with the back of a knife
  • ½ cup apple cider vinegar
  • ½ cup firmly packed dark brown sugar
  • ¼ cup pure Grade B maple syrup
  • ¾ cup brewed dark-roast coffee
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