Slow Cooker Bacon Jam Recipe
Slow cooker bacon jam is the perfect mix of salty and sweet. It makes a great topping for a bagel and is absolutely delectable when paired with an egg. Make a batch of this slow cooker bacon jam for gift-giving this holiday season for all of your bacon-loving friends! If you really want to gild the lily, consider swapping out the sausage for bacon jam in this breakfast casserole.
I am an unapologetic lover of all things bacon. I’ve made this jam a handful of times and it each time it disappears before I know what happened. Everyone who tastes it, loves it.
This bacon jam makes a great homemade gift in pretty glass jars tied up with ribbon. It also makes a delicious crostini topping for holiday parties.
Sweet and Salty Slow Cooker Bacon Jam
I will forewarn you that while the bacon jam is simmering away in the crock pot you may want to focus your energy elsewhere. The smell is incredible and the hours waiting for it to be done feel like years.
Slow Cooker Bacon Jam
There is something about the smoky, saltiness of bacon that lures me in every single time. Bacon-lovers out there know exactly what I’m talking about.
Making a salty sweet jam out of bacon is absolute heaven. It is cooked in the crock pot, so you don’t have to heat the house up, which means you can slow cook your way to this deliciousness any time of the year.
How to serve bacon jam
Bacon jam with coffee and maple syrup is a big hit at breakfast, for obvious reasons, but it’s also great on sandwiches. I’ve put it on crostini (see the top photo), in an omelette, bacon jam on scallops is divine and also on a piece of chicken. I have plans for a burger with bacon jam very soon, stay tuned for that.
How to make bacon jam in the crockpot
Making bacon jam in the slow cooker takes a little bit of preparation beforehand. Everything will be cooked on the stovetop before adding it into the crockpot. Then, it will slowly cook down to a thick, syrupy consistency that will be coarsely chopped in the food processor.
This is what your bacon jam in the crock pot will look like when you start. It will not be thick and syrupy, that comes later.
After hours of bubbling away in the crock pot, your bacon jam will look like this:
You can see a huge difference in the two. I let mine go just a bit longer, around 4 hours and 15 minutes. There was still a bit of liquid that I wanted to cook off and I didn’t want the jam to be runny.
If yours still looks a smidge liquidy, let it go another 15 – 20 minutes, then check it again. From here, the mixture went into the food processor to become jam.
It seems like a lot of work, but it really isn’t. And it is so worth it. Once you taste it, you’ll understand, and you might even have second thoughts about giving it away!
What do I need to make slow cooker bacon jam?
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• 6 qt slow cooker
• 12 in skillet
• food processor
How to store bacon jam
Store your slow cooker bacon jam in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator and heat before serving. You can serve it at room temp, but you’ll want to make sure any solid bits of fat or sugar have been incorporated back into the jam before serving.
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Slow Cooker Bacon Jam
Equipment
Ingredients
- 1 1/2 pounds sliced bacon cut crosswise into 1 inch pieces
- 2 medium yellow onions diced small
- 3 garlic cloves smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Instructions
- In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is slightly browned, about 20 minutes.
- With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.
- Add vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
- Transfer to a food processor, pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Notes
Nutrition
Thanks for stopping by! Have a delicious day!
yummm!!!!!
Yes. That is all.
A big YES! Sissy, I tell you this stuff is eyes rolled back into your skull good! Sigh… it is perfection.
That looks and sounds soooooo much better than the jars I brought back from Dublin. Fabulous! And yes, please!
This sounds delicious! Is there any way I could possibly can this recipe?
Hi Carrie! It IS delicious! 🙂
I would advise against canning this. I don’t think it would be safe on the shelf, so I’d recommend storing it in the fridge and enjoying within a couple of weeks.