Yes. I said slow cooker bacon jam.
Try it on a toasted tomato sandwich before you judge.
Replace all your favourite condiments with bacon jam. Is there anything that doesn’t go well with bacon? And using the slow cooker ensures there is no splatter.
- 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
- 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 (reserve fat 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.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, about 3 1/2 hours to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers and use within a couple of weeks.