Bacon Jam

(23) 15 M

1 H, 45 M Makes 3 cups

Special Equipment: 6-quart slow-cooker

INGREDIENTS US METRIC
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, cut into smallish dice
3 garlic cloves, smashed and peeled
3/4 cup strongly brewed coffee
1/2 cup cider vinegar
1/2 cup packed dark brown sugar, or less to taste
1/4 cup maple syrup (the real deal, please)

GET INGREDIENTS

DIRECTIONS
In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is
rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer
the bacon to paper towel-lined plates to drain.

Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the
onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and
scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to
combine.

If making this on a stovetop, reduce the heat to a bare simmer and cook uncovered,
stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2
hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and
cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3
1/2 to 4 hours.

Let the bacon concoction cool slightly before transferring it to a food processor and pulsing
until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable
containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low
heat prior to indulging.

Originally published November 8, 2012.