When Erin asked what she could bring to the New Years brunch, I replied, “Meat!”
She took it literally.
Obviously there was enough food, so the bacon wasn’t necessary. We also had plenty of coffee leftover, so I decided to make Martha Stewart’s Slow Cooker Bacon Jam, discovered on Reeni’s blog.
FYI – this is my first time making bacon. Ever. As you know, I’m married to a vegetarian so I never cook meat. This guy was REALLY interested.
Precautionary measures…I was so nervous!!!
Couldn’t even get it open correctly…
…sliced the entire pound still in its package, so as not to contaminate the cutting boards.
FYI, if you’re totally clueless like me – you just shove the whole thing in a dry skillet…
…no oil/butter/nonstick surface needed – let it fry in its own fat.
About 10 minutes on medium high, you get crispy bacon! Drain it on a plate lined with paper towels…
…and save that leftover grease – now sitting in my fridge, wondering what it’s doing surrounded by miso paste and Ume Plum Vinegar.
Chop up 2 red onions…
…and sautee for about 5-7 minutes with garlic in the residual bacon drippings.
When those are translucent, add 1/2 cup cider vinegar, 3/4 cups coffee, 1/2 cup brown sugar (I dissolved it in the brew)…
…and about 1/4 cup honey.
Bring the whole thing to a boil, using a spoon to scrape up all the browned up bits…
…then add the bacon, remove from heat…
…and transfer to a crock pot.
Let it cook on high – uncovered – for 3.5 – 4 hours. I had breakfast and ran errands…
…when I returned, the house smelled heavenly. (Well, Abe probably wouldn’t think so.)
Puree in a blender till smooth…
…I put aside a few jars as gifts for my fellow meat-eaters…
…and enjoyed a taste test with my homemade pita chips.
I apologize to my vegan readers…this stuff is incredible.
Bacon and Onion Jam
Ingredients
- 1 pound of bacon
- 2 red onions
- Heaping tablespoon chopped garlic
- 1/2 cup cider vinegar
- 3/4 cup brewed coffee
- 1/2 cup brown sugar
- 1/4 cup honey
Instructions
Slice the bacon and place in a skillet. Fry for 10-15 minutes until brown and crispy over medium high heat. Place the meat on a plate lined with paper towels. Drain the fat.
Chop up two red onions and sautee for about 5-7 minutes with garlic in the residual bacon drippings.
When those are translucent, add 1/2 cup cider vinegar, 3/4 cups coffee, 1/2 cup brown sugar (I dissolved it in the brew) and about 1/4 cup honey.
Bring the whole thing to a boil, using a spoon to scrape up all the browned up bits, then add the bacon, remove from heat, and transfer to a crock pot.
Let it cook on high – uncovered – for 3.5 – 4 hours. Puree in a blender till smooth. Let cool before canning.
{ 12 comments… read them below or add one }
This looks great, Lynn! Can you think of a good sub for the coffee? I don’t do caffeine in any way, shape, or form. Thanks for sharing!
Hmmm. Maybe a decaf “robust” tea or something non caffeinated coffee-ish like teeccino???
Yup. Totally making this. Next time I have a pound of bacon to spare, which is rare. I eat so much bacon.
Mouth watering….. Bookmarking that recipe! Thanks!
OH MY BACON!
I just started eating bacon again, this sounds wonderful
ive never had real bacon and i dont like red onions so im not too offended.
if you say its good, then im glad you get my share.
I will be making this. Likely tomorrow
What else do you suggest serving it on/with?
I think it would go well with anything, even a shoe!!!
Ah! Love this post. Seriously, nothing is better than Bacon. Well, except for this minor detail: http://healthydarling.com/2012/12/tainted-pork-antibiotic-resistant-bacteria-fecal-contamination-salmonella-more/.
Thanks for making the jam! I love your comment down below about eating it with a shoe! Haha. It does have that ability. How cool is it that it's your first time cooking bacon! I hope it won't be your last.
I hope so too – I want to make some of your recipes!