Slow Cooker Bacon Onion Jam

Bacon jam. A more fitting name for this concoction would be relish.

Sticky, sweet, smoky, fatty, chewy bacon relish. Boy bait.

Some girls use desserts as boy bait. I have a hunch bacon jam works better.

A slightly strange mix of ingredients including onions, garlic, vinegar, maple syrup, brown sugar and coffee slow cooks into a medley of deep, rich flavors. Trust me. The same way I trusted Martha Stewart. I was all set to abandon the coffee because. . . coffee? Hmmm.

I dumped it in at the last possible second and never looked back.

I did good.

This is tasty stuff. Unforgettable.

If your jam looks burnt like mine do not despair – it’s just the caramelization and won’t taste burnt.

According to the last step in the recipe you’re supposed to chop this to bits in a food processor. I skipped it and left it chunky. Be careful not to over-process as you want some texture to it.

I can think of 101 food items I want to eat this on (like a burger, grilled cheese, a blt, fried eggs, a turkey club sandwich, a peanut butter sandwich, on roasted chicken, stirred into chili and squash soup, with warm brie on crackers. . . I could go on but you get the idea).

Sadly, that’s more things than I have jam for.

Guess I’ll have to make more.

Slow Cooker Bacon Onion Jam

Rating: 51

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: about 3 cups

Slow Cooker Bacon Onion Jam

Slow cooked sticky, sweet, smoky bacon relish that you will want to smear on everything!


1 + 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 large yellow onions, diced small
3 garlic cloves, minced
1/2 cup white wine or cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee


  1. In a large skillet cook bacon over medium heat, stirring occasionally until bacon is lightly browned and slightly crispy about 20 minutes.
  2. Transfer bacon to a paper towel lined plate to drain. Drain off all but 2 tablespoons of grease from the skillet. Add the onions and garlic, cook until onions are translucent, about 6 minutes.
  3. Add vinegar, brown sugar, maple syrup, and coffee; bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon and cook about 2 minutes. Stir in bacon.
  4. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 to 4 hours. Transfer to a food processor and pulse until coarsely chopped. Let cool then refrigerate in airtight containers up to 4 weeks.


Adapted from Martha Stewart

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  1. says

    This sounds delicious! Just pinned it for a fun weekend project. I make an apple compote with bacon so I imagine this is quite tasty as well.

  2. says

    Hi Reeni,
    We did try this and it was delicious! I was wondering if you minded if we put our results on my blog as long as I credit you? I wanted to ask before doing so. I was totally enamored with this and we will be making it for hostess gifts for the holidays!

  3. says

    Everyone here would gobble this up. Right out of the jar. Inspired! Delicious! I had better get going on this before the bacon shortage…

  4. says

    I would have never have thought to make jam out of bacon and onions. I would like to try this. Wonder if anyone in my house will eat it.

  5. says

    We are making this today :) I am so excited! I can’t wait to try it. I will let you know how it worked and thank you for such a unique recipe!

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