The first time I had this was at my friend Suzanne’s house. We made a day of decorating gingerbread cookies, and she brought out this strange-looking but divine-smelling dip, or so I thought. She wouldn’t tell me what it was until I loaded up a few crackers and tried it for myself. “Bacon jam,” she said, as I stood in awe with my mouth full. Perfect for crackers, bread or French toast or for handing out by the jar to your favorite people.
1 pound sliced bacon, cut crosswise into 1-inch pieces
1 large yellow onion, diced small
2 garlic cloves, smashed and peeled
1/4 cup cider vinegar
3 tablespoons packed dark-brown sugar
2 tablespoons pure maple syrup
3/4 cup brewed coffee
pinch of salt
In a large skillet, cook the bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon or a pair of tongs, transfer the bacon to paper towels to drain. Pour off all but about 2 teaspoons of fat from skillet (reserve for another use); add the onions and garlic, and cook until the onions are translucent, about 6 minutes. Add the 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 the bacon, and stir to combine.
Transfer the mixture to a slow cooker and cook on HIGH, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor, and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Makes 2 cups.
see recipe here: http://dkscooks.wordpress.com/2013/08/08/slow-cooker-bacon-jam/img_7438/
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