Fry bacon in 3-4 batches until crisp. After each
batch, drain into a sieve with a bowl underneath
to catch the drippings.
In a large pot, pour in approximately 1/4 cup of
bacon grease. Add onions and garlic and cook on
medium-low for 7-10 minutes until onions are
opaque and soft.
Add brown sugar, cumin, paprika, coffee, vinegar,
maple syrup, and bourbon to the onions. Mix well
and bring to a boil. Stir in cooked bacon pieces.
Pour the mixture into slow cooker. Cook on
high without lid for 7-8 hours, stirring every
half hour, until the remaining liquid appears
syrupy. Transfer the jam to a food processor
and grind until the bacon pieces are uniform,
but still chunky. Spoon into six half-pint
jars for sharing - or two large mason jars to
keep at home!
Serving
Suggestions
Eat on EVERYTHING! Bread, biscuit, drop a dollop onto a cucumber slice for a different and delicious appetizer
Originally Submitted
12/8/2014
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