Crock Pot Bacon Jam
- Number of Servings: 1
Ingredients
Ingredients•1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces•2 medium yellow onions, diced small (I used white)•3 garlic cloves, smashed and peeled (I used minced in a jar)•1/2 cup cider vinegar•1/2 cup packed brown sugar (dark or light, but I used dark)•1/4 cup pure maple syrup (I used Log Cabin)•3/4 cup brewed coffee•1/2-1 tsp red pepper flakes (I used a tbsp.)
Instructions
1.In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned
2.With a slotted spoon, transfer bacon to paper towels to drain
3.Pour off all but 1 tablespoon fat from skillet.
4.Add onions and garlic, and cook until onions are translucent, about 6 minutes
5.Add vinegar, brown sugar, maple syrup, red pepper flakes, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes Add bacon and stir to combine
6.Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours
7.Transfer to a food processor and pulse until coarsely chopped
8.Let cool, then refrigerate in airtight containers, up to 4 weeks
Serving Size: makes about 1-3/4 to 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user AJONES777.
1.In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned
2.With a slotted spoon, transfer bacon to paper towels to drain
3.Pour off all but 1 tablespoon fat from skillet.
4.Add onions and garlic, and cook until onions are translucent, about 6 minutes
5.Add vinegar, brown sugar, maple syrup, red pepper flakes, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes Add bacon and stir to combine
6.Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours
7.Transfer to a food processor and pulse until coarsely chopped
8.Let cool, then refrigerate in airtight containers, up to 4 weeks
Serving Size: makes about 1-3/4 to 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user AJONES777.
Nutritional Info Amount Per Serving
- Calories: 2,042.0
- Total Fat: 94.7 g
- Cholesterol: 300.8 mg
- Sodium: 4,947.0 mg
- Total Carbs: 229.6 g
- Dietary Fiber: 5.4 g
- Protein: 110.7 g
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