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Bacon Jam

Photo: Jonny Valiant; Styling: Blake Ramsey Murray

Hands-on time 1 hr
Total time 4 hrs, 30 mins

Yields About 4 1-cup jars

This crowd-pleasing savory condiment is fantastic on crackers and sandwiches (including grilled cheese).


  • 2 pounds bacon, diced
  • 4 medium onions, thinly sliced
  • 3 cloves garlic, smashed and peeled
  • 1 1/2 tablespoons fresh thyme leaves
  • 1/2 cup cider vinegar
  • 1 cup packed brown sugar
  • 3/4 cup brewed coffee

How to Make It

  1. In a large skillet over medium-high heat, cook bacon in 2 batches, stirring occasionally, until crisp, 10 to 12 minutes per batch. With a slotted spoon, transfer bacon to paper towel-lined plate to drain. Pour off all but 2 Tbsp. fat from skillet. Add onions and garlic; cook, stirring, until onions are translucent, about 10 minutes. Transfer mixture to a 6-quart slow cooker.

  2. Add thyme, vinegar, brown sugar and coffee to slow cooker. Chop bacon into small crumbles, add to slow cooker and stir. Cover and cook on high for 2 1/2 hours. Uncover and cook until onions are caramelized, about 1 hour more. Jam will thicken as it cools.

  3. Let cool. Refrigerate until ready to jar.

  4. GIVE IT Portion the jam into 4 1-cup jars. Cut scraps of fabric with pinking shears and tie over lid with twine. Tie a spreader to the jar with ribbon. The jam will keep in the fridge up to 4 weeks.