It’s jam. It’s bacon. It’s bacon jam… made with barely any effort because most of it is done in the slow cooker. slow. cooker. bacon. jam.
It’s savory and sweet and sticky and bacon-y and can do no wrong.
DO YOU HEAR THE WORDS COMING OUT OF MY MOUTH!?
It’s just… I mean. Here.
adapted from Martha
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium sweet mayan 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 tsp ground mustard
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, ground mustard 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, 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.