Slow-Cooker Bacon Jam

Recipe photo courtesy of John Kernick

Slow-Cooker Bacon Jam
https://www.marthastewart.com/326881/slow-cooker-bacon-jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar. Source: Everyday Food, December 2010

Total time 4 hours Prep 30 mins YIELD 3 cups


Ingredients
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
1/2 tsp of red pepper flakes - optional

Directions
1. 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. 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 browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

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.

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Bourbon Bacon Jam

The person who posted this recipe wrote: " I don’t do very well with alcohol and use it sparingly when cooking. But this recipe had to have some alcohol in it. It just had to." So here is a Bacon Jam with no coffee, using Bourbon instead.



Bourbon Bacon Jam
https://www.cravingsofalunatic.com/bourbon-bacon-jam/

Prep Time 15 mins, Cook Time 45 mins, Total Time 1 hr

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Course: Appetizer Author: Kim Beaulieu

Ingredients

1 and 1/2 pounds of bacon
2 cups of shallots finely chopped
1 cup vidalia onion or any sweet onion, finely chopped
4 garlic cloves finely chopped
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup brown sugar

Instructions

Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.

Add vinegar and brown sugar, continue to boil for about 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.

Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.

Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.

Transfer to jars and store in the fridge.

You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.

Serve with a big old bacon loving smile!