The slow cooker is the perfect kitchen device to render this savory and sweet condiment into a deliciously decadent spread for your breakfast bagel, English muffin, or toast point appetizer tray at your next holiday soiree. Add a dab to your favorite potato salad, deviled egg, or green bean casserole recipe for a surprising “what’s that?” factor. Yes, bacon makes everything better!
Slow-Cooked Spiced Bacon Jam
Adapted from Slow Cooker Bacon Jam by Martha Stewart
Makes about 3 cups
1 1/2 pounds sliced bacon, cut into 1-inch pieces
2 medium yellow onions, cut into small dice
4 cloves garlic, smashed and peeled
1/2 teaspoon grated fresh ginger
1 pinch ground cloves
1 pinch Aleppo pepper
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1 Tablespoon bourbon
Special equipment: 6-quart slow cooker, such as this unit from Hamilton Beach
In a large skillet, cook bacon over medium-high heat, turning occasionally, until fat is rendered and bacon is slightly browned, about 20 minutes. With a slotted utensil, transfer bacon to paper towel-lined plate to drain.
Pour off all but 1 Tablespoon fat from skillet (save for another use); add onions, garlic, and ginger, and cook until onions are translucent, about 6 minutes. Add cloves, Aleppo, vinegar, brown sugar, maple syrup, coffee, and bourbon and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 3 minutes. Add reserved bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
To serve, garnish with crisp, crumbled bacon, and slivered green onion if desired.