Bacon Jam.

Let’s talk about bacon. I love bacon. A LOT. I could eat it with every meal if it were healthy, but alas it is not, so I do not. A few weeks ago I had the yummiest dinner at The Wren (seriously — go — if only for the spiked hot cider!) We saw that bacon jam was on the menu and I was instantly curious about what exactly bacon jam was. And oh my — it was mind blowing. Slightly sweet, but really just amazing bacon goodness. The restaurant served it with warm bread and fresh riccotta… but it got me thinking (and investigating recipes…) Imagine all of the things you can do with it!? A few suggestions off the bat: with goat cheese and crostini (as I prepared it here), as the bacon part of a BLT (add avocado for extra credit), inside of an omelette, on your pizza… spread inside a breakfast sandwich… YUM!

I ran home and immediately started looking for recipes… this one being a favorite as it involved a slow cooker (don’t get me started on talking about my love affair with my slow cooker.)

The recipe below yields three cups and the best part is that once you make it, you store it in an airtight jar and it keeps for four weeks.

INGREDIENTS (recipe from Martha Stewart, with slight modifications.)

• 1.5 lbs. sliced bacon, cut into one inch pieces.
• 2 medium yellow onions (diced)
• 3 garlic cloves (chopped)
• 1/2 cup apple cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

DIRECTIONS

• In a large skillet, cook bacon over medium-high until the fat is completely cooked off of the bacon. (This took me about a half an hour.) Transfer bacon to paper towels. Pour off all but 1 tablespoon of fat from the skillet (save it — I have a fun project for you next week!)
• While bacon is draining, add onions and garlic. Cook til onions are translucent.
• Add vinegar, brown sugar, maple syrup, and coffee — bring to a boil, constantly stirring (about 2 minutes.)
• Add bacon and stir.
• Transfer mixture to a slow cooker and cook on high, uncovered. (The Martha Stewart recipe recommends 3.5-4 hours, but I only cooked mine for another two hours.)
• Transfer to a food processor and pulse.
• Allow to cool and refrigerate for up to 4 weeks. (Sidenote: I love these jars!)