Yes, you read that right. I made this bacon spread (or bacon jam) as a DIY Christmas gift this year for the men in my family. When I saw this Martha Stewart recipe, I just couldn’t resist trying it. And what man doesn’t like bacon? I also brought some to work and although skeptical at first, many of my coworkers really liked it.
1 1/2 lbs. sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup 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-high heat, 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.
2. Pour off all but 1 tbsp. of fat from skillet. Add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee; bring to a boil, stirring and scrapping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
3. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, about 3.5 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
The recipe says it makes 3 cups but I went ahead and cooked 2 whole pounds of bacon. I figured, why not? So mine made a little more.
Just a little tip, it is much easier to slice the bacon if it is slightly frozen. It is pretty darn easy to slice through the entire pound as long as you have a good, sharp chef’s knife.
You can spread this savory bacon jam on bread, such as baguette, as an appetizer. I also really like it in a toasted sandwich with some cheese, salami, lettuce, little honey dijon mustard. Use your creativity!