My Mom had come across a recipe for bacon jam and being the good Midwestern woman she is, promptly got my Dad to make it. When she called raving about how delicious it was, I knew it had to be shared.
I will forewarn you that while the bacon jam is simmering away in the crock pot you may want to focus your energy elsewhere. The smell is incredible and the hours waiting for it to be done feel like years.
This is something that would make a great gift sealed in pretty glass jars or a topping for crostini for a holiday party. I took my Mom's lead on how I chose to enjoy my bacon jam...
There is one correction to the original recipe, it says that it yields 3 cups but it actually only yields 2 so you may want to make a double batch if you plan to gift it.
Slow-Cooker Bacon Jam
recipe courtesy of Everyday Food
- 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 slightly 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 brown 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.
Unctuousness defined.
yummm!!!!!
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