I have been recently receiving Marth Stewart's Everyday Food magazine, and finally started trying the recipes. Although this is a bit different, and takes a while to make, it is definitely worth it!!! Sweet and salty, a great spread on rustic bread pieces....
Slow-Cooker Bacon Jam (based on Everyday Food Magazine)
In a large skillet, over medium high heat, cook:
1 1/2 lbs. bacon, cut into 1 inch pieces
Cook until fat is rendered and bacon is lightly browned, about 20 minutes. Mix regulary to make sure for constant heat over equal distribution. With a slotted spoon, transfer bacon to plate with paper towels to drain. Our off all but 1 T. of fat from skillet (reserve for another use). Lower heat to medium or medium low. Add:
2 medium yellow onions, cliced thin
3 garlic cloves, coarsly chopped
Cook until onions are translucent. Add:
1/2 c. apple cidar vinegar
1/2 c. packed dark-brown sugar
1/4 c. pure maple syrup
3/4 c. brewed coffee
Bring to a boil, stirring and scraping up any bits from the skillet with a wooden spoon, about 2 minutes. Add bacon to combine.
Transfer mixture to a slow cooker and cook on high, uncovered, for 3 1/2 to 4 hours. Transfer, in batches, to a food processor; pulse until coarsely chopped. Transfer to a mason jar. Let cool, cover, refrigerate.
This can be kept for up to 4 weeks.
UPDATE: TO MAKE A SMOKIER BACON JAM, USE 1-16 OZ. PACKAGE OF THICK CUT BACON AND 1-12 OZ. PACKAGE OF CENTER CUT BACON. THIS WILL CUT SOME OF THE SWEETNESS OF THE JAM.