Bacon Jam
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ pounds sliced bacon
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- ¼ cup apple cider vinegar
- ¼ cup packed dark-brown sugar
- 2 tablespoons pure maple syrup
- Scant ½ cup brewed coffee
- ¼ teaspoon black pepper
Instructions
- 1
Preheat the oven to 425ºF. Line a baking sheet with foil (for easier clean-up) and rest a wire rack on top. Lay the bacon on top of the wire rack, making sure none of the pieces overlap. Bake until crispy, about 15-20 minutes.
- 2
Coarsely chop the bacon and set aside.
- 3
Spoon one tablespoon of bacon grease from the baking sheet into a medium cast-iron skillet or pan and heat over medium heat.
- 4
Add the chopped and garlic and cook until the onions are translucent, about 5 minutes.
- 5
Add the rest of the ingredients to the pan and bring to a boil, stirring to scrape up any crispy browned bits from the pan.
- 6
Transfer to a slow cooker with the chopped bacon. Cook on low, covered for 6-8 hours, or until liquid is syrupy.
- 7
Transfer the cooked jam to a food processor and pulse a few times to chop it up a bit. Transfer to prepared jam jars and refrigerate for up to 1 month.