Ingredients
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1 1/2
-
2
-
3
-
1/2
-
1/2
-
1/4
-
3/4
-
-
-
-
-
-
-
-
Directions
Slow Cooker Bacon Jam, This recipe is from Martha Stewart It is to die for!!!!! So great on hamburgers, or with cheese and crackers Or served with biscuits The uses are endless! You can even place in jars to give as gifts , Did anyone, make and pressure can the end results to have on the shelf for later usage?, Made as written for the FF&F Best of 2014 event & touted by sheepdoc as a 2014 fave, this was very well-received by my DH & his brother They walk together on Sat mornings & we trade hosting duties for a brunch after their wkly walks There is a wide variety of sweet & mostly berry-based jams/preserves available here & many cooks can their own, but the savory options are my personal faves It also appealed for its crockpot cooking method & because my DH has dietary restrictions that include nuts, raisins & certain other fruits which the recipe avoided It just ticked all the boxes for us & my BIL even said I would be very happy to get some of this in our Christmas food basket later this year 🙂
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Steps
|
1
Done
|
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. |
|
2
Done
|
Pour Off All but 1 Tablespoon Fat from Skillet and Add Onions and Garlic. Cook Until Onions Are Translucent, About 6 Minutes. |
|
3
Done
|
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. |
|
4
Done
|
Transfer Mixture to a 6-Quart Slow Cooker and Cook on High, Uncovered, Until Liquid Is Syrupy, 3 1/2 to 4 Hours. |
|
5
Done
|
Transfer to a Food Processor; Pulse Until Coarsely Chopped. |
|
6
Done
|
Let Cool, Then Refrigerate in Airtight Containers, Up to 4 Weeks. |
