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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