Bacon Jam: Do It

Fried Eggs Over Toast With Bacon Jam.

A few months ago, my Bacon Issue of Everyday Food showed up in the mail.  Need I say more?  BACON ISSUE.  One of the recipes was for bacon jam.  Upon reading the recipe title, I knew that making this recipe was going to happen, somehow, someway, someday.  Fast forward 5 months and my friend Leslie and I started talking about it again.  This stuff is available for purchase online through Skillet Street Food at $14 a pop plus $8.75 in shipping to the KC area.  A little spendy, right?  Hmmm.  Me thinks the recipe sounds like a better deal.

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
My adds:
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.