Bacon Jam is… well, the jam. It’s delicious on burgers, chicken, avocado toast, you name it. The problem with most recipes I found were all the unnecessary ingredients. I switched it up a bit and frankly, I think this is the best bacon jam I’ve ever had. It’s simple, uses few ingredients and I’ve tried to make it mom-friendly (aka I made it while being bashed in the head with an iPad while babywearing my toddler) so here ya go. It can last up to 4 weeks canned in the fridge. I used adorable mason jars to store mine. Ready?
2 pounds bacon, cut into pieces
2 medium yellow onions, diced
2 garlic cloves, peeled and smashed
1/2 cup apple cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup coldbrew coffee
1. Turn oven to 425f and place the uncooked bacon pieces on a large cookie sheet. Mix in the garlic and onion. Place in oven until brown, you may need to drain the fat a little bit during this process. Once bacon mixture is done, drain all the fat but leave 1 tbsp. Transfer bacon mixture (plus the 1tbsp of fat) to a saucepan. Add in the vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping for about 2 minutes.
2. Transfer mixture to your slow cooker and cook on high, uncovered, until liquid is mostly dissolved and syrupy. This takes about 3 1/2 to 4 hours. Optional: you can transfer to a food processor; pulse until coarsely chopped.
3. Let cool, then refrigerate in airtight containers, up to 4 weeks.