Bacon. Jam.
Seriously. This, plus last week's beer bread- or an egg sandwich, or on baked brie, or with pretty much anything- makes for a winning combo.
Slow-Cooker Bacon Jam
from Martha Stewart
1 1/2 lbs sliced bacon, cut into 1 inch pieces
2 medium yellow onions, diced small
3 cloves garlic, peeled and smashed
1/2 c. cider vinegar
1/2 c. brown sugar
1/4 c. pure maple syrup
3/4 c. brewed coffee
In a large skillet, cook bacon until lightly browned, stirring occasionally. With a slotted spoon, transfer the bacon to a paper towel to drain. Discard all but 1 tbsp. of bacon fat. Add onions and garlic, and cook until onions are translucent (about 6 minutes). Add vinegar, brown sugar, maple syrup and coffee. Bring to a boil, stirring and scraping up any brown bits on the bottom of the pan, for about 2 minutes. Add bacon and stir to combine.
Transfer to a 6-quart slow-cooker and cook uncovered on high for 3 1/2-4 hours. The liquid should be syrupy. Transfer to a food processor and pulse until coarsely chopped. Let cool. Transfer to airtight containers and refrigerate for up to 4 weeks.
You can freeze the finished jam until you're ready to gift it. I used small mason jars and the recipe made enough for 6.
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