Slow cooker. Bacon. Jam. All awesome things, right? So why not combine 'em! Spread this bacon jam on biscuits, toast, eat it straight out of the container, package it up and use it as favors for your next party -- the possibilities are truly endless. Well, at least when it comes to jam.
This slow cooker bacon jam recipe from Martha Stewart will be the perfect pick-me-up during these cold, harsh, winter days. Because it will make all your freshly baked goods warm out of the oven taste all the better. It's also super easy to make and requires lots of common ingredients. And bacon. Did we mention the bacon? Because there's lots of bacon and that's exactly what you need this time of year.
Slow Cooker Bacon Jam by Martha Stewart
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Image via Timothy Vollmer/Flickr