Slow Cooker Bacon Jam
1 1/2 lbs sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup apple cider vinegar
1/2 cup dark brown sugar, tightly packed
1/4 cup pure maple syrup
3/4 cup brewed coffee
- In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tbsp fat from skillet, and add onions and garlic, cooking until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee, and bring to a boil for about 2 minutes, stirring and scraping browned bits from skillet with a wooden spoon. Add bacon, and stir to combine.
- Transfer mixture to a 6qt slow cooker and cook on high, uncovered, until liquid is syrupy, about 3 1/2 to 4 hours. Transfer to a food processor, and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.