April: Canning Challenge – Crock Pot Bacon Jam Recipe

Haven't heard of bacon jam yet? You don't know what you're missing. I had the opportunity to review some by Skillet Bacon Jam several months ago (probably more like a year and a half ago), and it was DELICIOUS. Unfortunately it was a bit pricey to purchase. So, I decided to make some myself for the Blogger Recipe Challenge. Now, I'm sure this can actually be CANNED, but since I only made enough for one 12oz mason jar, I decided to just use the jar to store it and fore-go the canning process. (Using an air-tight container the bacon jam will keep up to 4 weeks in the fridge.) This sweet and savory jam can be eaten with just about anything. Chips, pizza, bread, cream cheese, crackers, etc. Heck, I might even put it on an onion or garlic bagel. (My kids love it too.)


  • 1.5 lbs - Bacon
  • 2 - Yellow Onions (Finely Diced)
  • 3 - Garlic Cloves (Peeled & Smashed)
  • 1/2 Cup - Apple Cider Vinegar
  • 1/2 Cup - Dark Brown Sugar (Packed)
  • 1/4 Cup - Maple Syrup
  • 3/4 Cup - Brewed Coffee
  • 1 to 2 Tbsp - Molasses (Optional)


  1. Cut bacon into 1 inch pieces. Cook on medium-high in a large skillet to render fat and lightly brown. (Takes approximately 20 minutes.)
  2. Transfer bacon onto paper towel lined plate (best to use a slotted spoon).
  3. Leaving approximately 1 Tbsp of bacon fat in the skillet, add the onions and garlic and cook until onions become translucent. (Takes approximately 6 minutes.)
  4. To the onions add vinegar, sugar, coffee and maple syrup.
    Bring to a boil, stir and scrape up any stuck bits on the pan. (Takes approximately 2 minutes.)
  5. Add bacon and stir to combine.
  6. Transfer into crock pot.
  7. Cook on HIGH, uncovered for 4 hours. Liquid should reduce and become syrupy.
  8. Coarsely chop in a food processor. You want it to still be chunky, but done uniformly with no large pieces.
  9. Cool & store in air tight containers up to 4 weeks in the fridge.

*Note: I used "fake" maple syrup instead of pure maple syrup. If you don't want to spend the money on the expensive stuff, you can add in 1-2 Tbsp of molasses to balance out the flavors. Also thanks to Martha Stewart for this recipe.

Related posts:

  1. April: Canning Challenge – Crock Pot Corn “Chowder” Recipe
  2. April: Canning Challenge – Hummus Dip Recipe
  3. March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
  4. Baked Macaroni & Cheese with Bacon – Recipe
  5. Buffalo Chicken Crock Pot Soup Recipe
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