|Fried Eggs Over Toast With Bacon Jam.|
Here is the recipe I followed. I added some of my own spices which are in italics. I have read that Skillet's recipe uses balsamic vinegar instead of apple cider vinegar, which I think I just might try next time around.
Can you imagine all the uses of this splendid stuff? Burgers, steaks, grilled cheese sandwiches, on crackers with cream cheese, over baked potatoes, in vanilla ice cream... ;-)
Slow-Cooker Bacon Jam (adapted from Martha Stewart)
1 1/2 pounds of bacon, sliced crosswise into 1" pieces (I used Wright)
2 medium yellow onions, fine dice
3 garlic cloves, smashed and peeled
1/2 c cider vinegar
1/2 c packed dark brown sugar
1/4 cup pure maple syrup
3/4 c brewed coffee
1 bay leaf
1/2 t. cinnamon
pinch fresh ground nutmeg
1 1/2 t. smoked paprika
Slice the bacon and put into a cold skillet. Cook on medium, rendering down until the bacon is lightly browned, about 20 minutes. Remove bacon from pan and drain off all fat from the pan except for 1 T. to fry your onions and garlic. Fry onions and garlic until translucent, about 6 minutes. Add sugar, syrup, vinegar, coffee and spices (if you wish) and stir to combine. Transfer to a slow cooker set on high. Cook for 3 1/2 - 4 hours on high uncovered, until the mixture is syrupy. Transfer to a food processor; pulse until coarsely chopped. Let cool and store in airtight containers in the refrigerator.