Slow-Cooker Bacon Jam

Each month, either on the 15th or 16th, my new issue of Martha Stewart's Everyday Food magazine gets delivered to my mailbox. Don't worry, I'm not stalking the mailman. Er....well, maybe I am. He does arrive at my mailbox about 10:15 every morning. Is it bad that I know that?

I cozied up on the couch with my December issue this past Tuesday and quickly noticed this recipe for Slow-Cooker Bacon Jam. I mean....HELLO, Bacon Jam? Where has that been all my life? Then I thought of my friend Beth over at The Seventh Level of Boredom and I knew this recipe would be perfect for her new food adventure, The Bacon Games.


Slow-Cooker Bacon Jam
Adapted from the December 2010 Issue of Everyday Food Magazine
Makes 3 cups
Active Time: 30 minutes
Total Time: 4 HR

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

Per 2 tablespoons: 191 calories, 12.6 fat (4.9 g sat fat), 10.8 protein, 8.1g carb, 0.2g fiber

Notes/Results: I think everyone should have a little bacon jam in their life. You can literally put this stuff on anything: bread, burgers, pizza, steaks, sandwiches, eggs, potatoes, chicken, fish....you name it! The combination of the bacon, sugar, maple syrup, onions, and coffee makes a smoky, sweet, tangy combination that is really unique and quite delicious. The jam keeps in the refrigerator for up to 4 weeks, but with so many uses it will never last that long. It is best served warm.
Timing Note: I will confess that it took me almost double the time for the prep, more like 50 minutes instead of 30 minutes, but I'm never usually in a hurry when I cook.
Additional Note: My bacon jam wasn't as photo friendly as in the magazine. I added a touch of chopped parsley and a little sprinkling of freshly cooked bacon to spruce up the photo. If you do choose to make this, make sure to use a food processor and follow the directions to coarsely chop the jam.

For now I plan on making some breakfast sandwiches and also some cheeseburgers with my bacon jam. Anyone have any fun ideas? I'd be happy to hear all about them!