Food & Cooking Recipes Appetizers Slow-Cooker Bacon Jam 4.1 (1,366) 18 Reviews Use this sweet-savory condiment on everything from burgers to pizza. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 15, 2024 Rate PRINT Share Prep Time: 20 mins Cook Time: 4 hrs Total Time: 4 hrs 20 mins Servings: 48 Yield: 3 cups Our Bacon Jam recipe makes an irresistible condiment for burgers, sandwiches, toast, pizza, and more. This slow cooker version starts on the stovetop, so the bacon can be crisped and rendered before onions and garlic are added and cooked until tender. We add apple cider vinegar for tang, maple syrup and brown sugar to sweeten the savory base, and brewed coffee for depth of flavor. Bacon Jam can be stored in the fridge for up to 4 weeks and makes an excellent holiday or host gift—though we won't blame you if you take one taste and decide to keep it for yourself. Cook Perfect Bacon Every Time by Avoiding These Common Mistakes John Kernick Ingredients for Bacon Jam: Bacon: The key ingredient for this Slow-Cooker Bacon Jam recipe is, you guessed it, bacon. For best results, choose a good quality bacon with plenty of smoky flavor. Both thick- and standard-cut bacon will work equally well here.Onions and garlic: After rendering the bacon fat, we reserve a small amount and use it to sauté onions and garlic until tender and translucent. Together, they add a savory element and pleasant texture to the finished product.Maple syrup and brown sugar: To sweeten our bacon jam, we call for both maple syrup and brown sugar, which each contribute their own distinct flavor to the finished product.Apple cider vinegar: To cut through the sweetness and add subtle tanginess, we rely on a generous amount of apple cider vinegar. We wouldn't recommend swapping in another type of vinegar such as balsamic or distilled white vinegar in its place.Brewed coffee: Incorporating coffee into sweet recipes adds complex flavor and depth, and the same is true for this bacon jam. Equipment Needed for Bacon Jam: You'll need a few specific pieces of kitchen equipment to make this recipe, including: Large skillet: A large skillet is needed to crisp and render the 1 1/2 pounds of bacon in this recipe. You can use a cast-iron, stainless, or nonstick skillet here with equally good results.Slow-cooker: A slow-cooker allows you to set and forget the bacon jam as it slowly simmers and deepens in flavor. You won't need your lid for this recipe as leaving it off will help the jam reduce and become sticky and concentrated.Food Processor: A food processor will allow you to pulse the cooked bacon jam to your desired consistency. If you don't have a food processor, we'd recommend finely chopping the bacon, onion, and garlic before cooking to achieve a spreadable result. Rendering as much fat from the bacon as possible will leave you with the best finished texture. Keep the heat on medium as the bacon cooks (any higher and it can brown before the fat has a chance to render), then be sure to thoroughly drain it on paper towels. Ingredients 1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces 2 medium yellow onions, diced small 3 garlic cloves, smashed and peeled ½ cup cider vinegar ½ cup packed dark-brown sugar ¼ cup pure maple syrup ¾ cup brewed coffee Directions Cook bacon: In a large skillet, cook bacon over medium-high, 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 fat, then add onions and garlic: 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 remaining ingredients and bring to a boil: Add vinegar, brown sugar, maple syrup, 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. Transfer to a slow-cooker; cook: Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Pulse in a food processor to desired consistency: Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Storage Bacon jam can be refrigerated in airtight containers for up to 4 weeks or frozen for up to 6 months. If freezing, be sure to leave at least 1/2 inch of headspace at the top of each container as contents will expand during the freezing process. Using Bacon Jam There are so many ways to put our Slow-Cooker Bacon Jam to use, including: Slather it on a burger with crumbled blue cheese and sliced red onion Dollop it onto pizza Spread it inside of a grilled cheese sandwich Add it to a charcuterie board Thin it with olive oil and vinegar and use it to dress a warm spinach salad Use it in place of bacon on a BLT sandwich Spoon onto toasted baguette with gorgonzola to serve as a party-ready appetizer More Homemade Condiment Recipes to Try: Basic Jelly Caramelized Onion Jam 3-Ingredient Hot Fudge Sauce Leftover Herb Pesto Basic Vinaigrette (Plus 6 Variations) Quick Raspberry Jam Five-Ingredient Barbecue Sauce Perfect Mustard Vinaigrette Originally appeared: Everyday Food, December 2010 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.