Slow Cooker Bacon Jam with Lemon

Friends – I’m going to let this one speak for itself. I can’t even write about this without salivating. Since I’m already hungry and I’ve got a solid 90 minutes before lunch time, only brevity will save me now.

Bacon Jam set

Slow cooker – easy.

Lidless – incredibly amazing smell wafting throughout your kitchen.

Bacon + a touch of maple syrup = the perfect, backwoods kind of combination.

Good on anything, alone, or even with liver. I’d just eat liver pate and bacon jam all day if I could.

Save a little, or make a double quadruple batch!

Pre Slow Cooker Mixture

Recipe adapted from Martha Stewart Magazine

Bacon "Pate"

Slow Cooker Bacon Jam with Lemon

1 1/2 pounds sliced bacon (pastured, grass-fed, humanely harvested!)

2 medium yellow onions

3 cloves of garlic

1/3 c apple cider vinegar

2/3 c beef broth

1 T maple syrup

1 t cinnamon

1 T coconut butter

1-2 T of fresh squeezed lemon juice

1. Slice the bacon into 1 inch pieces. Saute in a medium size pan until golden brown and crisp – about 5-10 minutes. Set the bacon aside. Pour out 2/3 of the bacon grease and save it for another use.

2. Dice the yellow onion and smash the garlic. Add those into the pan with the remaining bacon grease and cook on medium until golden brown and soft. Add the apple cider vinegar, beef broth, maple syrup, cinnamon, and coconut butter. Turn the heat to medium-high and bring the mixture to a boil. Boil for two minutes. Then turn off the heat.

3. Stir in the cooked bacon and incorporate the mixture together. Add to a slow cooker and cook on high for 3-4 hours, WITHOUT a lid.

4. Allow the mixture to cool slightly. Add the lemon juice. Use an immersion blender to pulse the mixture into a jam consistency. I like a few chunks of bacon in my jam, but if you puree the mixture it comes out as a wonderful pate consistency. You can also use a food processor, but just be careful that the bacon mixture isn’t too hot, otherwise you’ll burn yourself with jam splatter – egads!

5. Allow to cool to room temperature and then chow down! I put it on anything – lettuce wraps, salad, liver pate, kabocha squash or sweet potatoes, etc etc.

Bacon Kabocha Bites

Shared at Allergy-Free Lunchbox Fridays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays

Slow Cooker Bacon Jam with Lemon
Author: 
Recipe type: condiment, appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Slow Cooker Bacon Jam with Lemon
  • 1½ pounds sliced bacon (pastured, grass-fed, humanely harvested!)
  • 2 medium yellow onions
  • 3 cloves of garlic
  • ⅓ c apple cider vinegar
  • ⅔ c beef broth
  • 1 T maple syrup
  • 1 t cinnamon
  • 1 T coconut butter
  • 1-2 T of fresh squeezed lemon juice
Instructions
  1. Slice the bacon into 1 inch pieces. Saute in a medium size pan until golden brown and crisp – about 5-10 minutes. Set the bacon aside. Pour out ⅔ of the bacon grease and save it for another use.
  2. Dice the yellow onion and smash the garlic. Add those into the pan with the remaining bacon grease and cook on medium until golden brown and soft. Add the apple cider vinegar, beef broth, maple syrup, cinnamon, and coconut butter. Turn the heat to medium-high and bring the mixture to a boil. Boil for two minutes. Then turn off the heat.
  3. Stir in the cooked bacon and incorporate the mixture together. Add to a slow cooker and cook on high for 3-4 hours, WITHOUT a lid.
  4. Allow the mixture to cool slightly. Add the lemon juice. Use an immersion blender to pulse the mixture into a jam consistency. I like a few chunks of bacon in my jam, but if you puree the mixture it comes out as a wonderful pate consistency. You can also use a food processor, but just be careful that the bacon mixture isn’t too hot, otherwise you’ll burn yourself with jam splatter – egads!
  5. Allow to cool to room temperature and then chow down! I put it on anything – lettuce wraps, salad, liver pate, kabocha squash or sweet potatoes, etc etc.