I love bacon. I love jam. You're telling me I can have both all in one recipe? This is what dreams are made of, folks. This smoky, sweet-and-sour jam had its genesis in a Seattle diner named Skillet. The following recipe is my variation on the recipe.
It still holds true to the coffee, brown sugar, molasses and apple cider vinegar for a rich but sweet-and-sour flavor, but I've added a bit of jalapeno for some fresh heat and apple cider for added flavor and tang. Serve on toast, biscuits, oatmeal, chicken — actually, you can serve this on just about anything. This slow cooker bacon jam is the JAM! Keeping reading to see the full recipe and you'll know what I mean.
Slow cooker Bacon Jam
3 hours, 15 minutes
2 pounds bacon, cut into ½-inch pieces
2 cups small-diced red onion
2 teaspoons minced jalapeno, seeds removed
3 cloves garlic, minced
½ cup brown sugar
½ cup maple syrup
½ cup apple cider vinegar
½ cup black coffee
½ cup apple cider
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon black pepper
Set a large skillet on medium-low heat. Cook bacon until brown and fat is rendered. Do not cook the bacon too crispy. Remove bacon with a slotted spoon and drain on paper towels. Discard bacon fat from skillet, leaving about 2 tablespoons.
Add red onions, garlic and jalapeno. Cook on medium-low for 3 minutes, or until onions start to turn translucent.
Add brown sugar, maple syrup, vinegar, coffee, apple cider, cumin seeds, salt, and pepper. Simmer for 3 minutes. Add bacon back into pan and simmer for 3 more minutes.
Transfer everything into a 6-quart slow cooker. Cover and cook on high for 3 hours, or until liquid evaporates and leaves a syrup.
Cool slightly. Transfer to a food processor and pulse until bacon is slightly chunky.
Transfer to mason jars, or serve immediately. Refrigerate for up to 4 weeks.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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