Crock-Pot Bacon Jam

crock-pot bacon jam

Crock-Pot Bacon Jam

This jam is very easy to make and one that is pretty versatile as far as foods to use it with. I have spread the warm jam on biscuits for breakfast and also put it on top of my steak dinner. Use it on hamburgers, chicken, baked potatoes and really just about anything you think it would taste good!

I try and chop the bacon into smaller pieces to make a chunky jam with bigger pieces of bacon! Otherwise, I use an immersion blender and blend the jam into a smooth spreadable jam that is good on just about anything.

I useĀ  Vidalia Onions for the onion in this recipe. I like the taste of the Vidalia’s as they are sweeter. They mix in nicely with the maple syrup and the brown sugar.

This recipe yields about a full pint of jam. Store the jam in the refrigerator for up to 7 days in an air tight container. You can also freeze half of it to use later.

crock-pot bacon jam
crock-pot bacon jam

More recipes you might like:

Lemonade Moonshine

Honey Roasted Garbanzo Beans

Apple Pie Moonshine

Pineapple Banana Bread

Basic Granola

Print Recipe
Crock-Pot Bacon Jam
Bacon, onions and brown sugar combine in the slow cooker for a thick and tasty jam that is delicious on biscuits, steak and hamburgers!
crock-pot bacon jam
Course Main Dish
Cuisine American
Prep Time 30 Minutes
Cook Time 4 Hours
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 Minutes
Cook Time 4 Hours
Servings
People
Ingredients
crock-pot bacon jam
Instructions
  1. On the stove top, cook bacon in a skillet. Cool bacon and set aside.
  2. Drain the bacon drippings leaving just 2 tablespoons in the skillet.
  3. Add in diced onions and garlic. Cook until onions are translucent.
  4. Add in apple cider vinegar, brown sugar, maple syrup and coffee. Cook until the mixture begins to boil.
  5. Add in chopped bacon and allow mixture to boil again.
  6. Add everything from the skillet to a 5 qt or larger crock-pot.
  7. Cover and cook on HIGH with the lid slightly ajar.
  8. Cook for 4 hours or until the mixture is thick and syrupy.
  9. Cool the jam. Pour into a food processor and pulse until the mixture is a smooth consistency.
  10. Store in a jar in the refrigerator for up to 2 weeks.

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