Bacon Jam

Bacon. Jam.

(mic drop. really, do I need to say more?)

And if anyone's first thought is "why",  I'm not sure we can be friends. 'Cause c'mon - bacon jam!

Ingredients:

• 2 pounds bacon, diced
• 4 medium onions, thinly sliced
• 3 cloves garlic, smashed and peeled
• 1 1/2 tablespoons fresh thyme leaves
• 1/2 cup cider vinegar
• 1 cup packed brown sugar
• 3/4 cup brewed coffee

Directions:

1. In a large skillet over medium-high heat, cook bacon in 2 batches, stirring occasionally, until crisp, 10 to 12 minutes per batch. With a slotted spoon, transfer bacon to paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from skillet. Add onions and garlic; cook, stirring, until onions are translucent, about 10 minutes. Transfer mixture to a 6-quart slow cooker.
2. Add thyme, vinegar, brown sugar and coffee to slow cooker. Chop bacon into small crumbles, add to slow cooker and stir. Cover and cook on hight for 2 1/2 hours. Uncover and cook until onions are caramelized, about 1 hour more. Jam will thicken as it cools. 
3. Let cool. Refrigerate until ready to jar. The jam will keep in the fridge up to 4 weeks.

Note: if gifting - portion the jam into 4 1-cup jars. You could cut scraps of fabric with pinking shears and tie over lid with twine, or just wrap the jar with some ribbon. Attach a tag (include that it needs to be kept in the fridge and will last 4 weeks), and you could also tie on a pretty spreader if you want to add to the gift!

Serve on crackers and sandwiches (try it on grilled cheese). 

Hands-on time: 1 hour

Total time: 4 1/2 hours

Yield: about 4 cups

found this recipe here.

PS: I cannot stop nibbling on this. A teaspoon at a time. Sweet and salty...bacon-y...sigh.