Slow-Cooker Bacon Jam from Cooking Light

Makes 3 cups.

Yield: 1 serving
Community Recipe from


  • 1 1/2 pound(s) sliced bacon cut crosswise into 1" pieces
  • 2 medium yellow onions diced small
  • 3 clove(s) garlic smashed & peeled
  • 1/2 cup(s) cider vingar
  • 1/2 cup(s) packed dark-brown sugar
  • 1/4 cup(s) pure maple syrup
  • 3/4 cup(s) brewed coffee


  1. 1. In a large skillet, cook bacon over medium-high heat, 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. Pour off all but 1 tablespoon fat from skillet; 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 browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and continue to stir.
  2. 2. 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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