Crock Pot Bacon Jam

by Kara Kimbrough 

1-1/2 pounds sliced bacon, diced into small pieces

1 cup yellow onions, finely diced

1 teaspoon minced garlic 

1/2 cup apple cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

 

Cook bacon until browned, about 20 minutes. Drain fat (leave 1 tablespoon in pan) and transfer bacon to paper towels to drain. Add onions and garlic to bacon fat in pan and cook until onions are translucent. Add apple cider vinegar, brown sugar, syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon for a few minutes. Place bacon pieces back in pan and stir to combine.

 

Transfer mixture to a 6-quart Crock-pot and cook on high, uncovered, about 3.5 to 4 hours. Transfer to a food processor or blender and pulse until coarsely chopped. Let cool, then refrigerate in sealed container. Keeps up to 4 weeks in the refrigerator.

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