Bacon Jam

That's right; I said it.  Bacon Jam.  It's a real thing.

It's easy to put together, and then it's completely hands-off once it goes in the slow cooker.   Your not-so-hard work will be rewarded with a decadent spread for toast or biscuits in the morning or on hamburger buns at dinner.  

It will also make your dog's eyes shine with hope in a way they haven't shone before.

As you could imagine, a little bit goes a long way.  After seeing the amount of bacon that went into the recipe to produce such a small amout of jam, I decided to go easy on it with breakfast, but the small amount I had was amazing. 

I found this recipe on Ezra Pound Cake, which she adapted from a Martha Stewart recipe.  The full recipe makes 3 cups of jam, but I cut it in half and got 1 1/2 cups. The full recipe is below. 

Once it's finished, store it in an airtight container in the refrigerator for up to 4 weeks.  When you're ready to have some, you might have to let it sit at room temperature for a couple of minutes before it will spread easily.  It gets a paste-like consistency after being chilled. 

Bacon Jam

1 1/2 lbs sliced bacon, cut into 1" pieces
2 medium yellow onions, finely diced
3 garlic cloves, minced
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup maple syrup
3/4 cup brewed coffee

In a large, cast-iron skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered, about 20 minutes.  Transfer bacon to paper towels to drain, and pour off all but one tablespoon of bacon grease from skillet; add onions and garlic, and cook until onions are soft, about 6 minutes. 

Add vinegar, brown sugar, maple syrup, and coffee.  Bring to a boil, stirring and scraping up browned bits from the skillet, about 2 minutes.  Add bacon, and stir to combine. 

Transfer mixture into slow cooker, and cook on high, uncovered, for 3 1/2 to 4 hours, or until liquid is syrupy.  Transfer to a food processor, and pulse until coarsely chopped.  Let cool, and refrigerate in airtight containers for up to 4 weeks.