Bacon Jam

Bacon Jam (makes about 6 cups)

  • 3 pounds sliced bacon, cut into 1-inch pieces
  • 4 medium yellow onions, chopped
  • 5 garlic cloves, peeled and crushed
  • 1 cup cider vinegar
  • 1 cup packed dark-brown sugar
  • 1/2 cup pure maple syrup
  • 3/4 cup brewed coffee
  • 2 tbs chili powder
  • 2 tbs cocoa powder

In a heavy bottom pot or dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered, about 20 minutes. When the bacon is lightly browned and starting to crisp using a slotted spoon, transfer bacon to a plate lined with paper towels to drain. Add onions, and cook until onions are translucent, about 6 minutes. Transfer onion and bacon to slow cooker, add garlic vinegar, brown sugar, maple syrup, coffee, chili powder and cocoa powder.  Stir to combine.  Cover and cook on low, for 5 hours. Uncover, cook on high until liquid is syrupy, 1 - 2 hours. Transfer to a food processor; pulse until coarsely chopped.

Let cool, then refrigerate in airtight containers, up to 4 weeks or can to gift to friends.


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