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)
- Cut bacon into 1 inch pieces. Cook on medium-high in a large skillet to render fat and lightly brown. (Takes approximately 20 minutes.)
- Transfer bacon onto paper towel lined plate (best to use a slotted spoon).
- 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.)
- 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.)
- Add bacon and stir to combine.
- Transfer into crock pot.
- Cook on HIGH, uncovered for 4 hours. Liquid should reduce and become syrupy.
- Coarsely chop in a food processor. You want it to still be chunky, but done uniformly with no large pieces.
- 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.