The old adage that everything is better with bacon holds true. In my quest for new bacon related recipes I stumbled upon this one from King Arthur Flour. Because it is made in a crock pot, the hands on time for this dish is minimal and your entire house will be filled with the sweet and salty aroma of this jam before you are done. I was initially taken aback by the ingredients, which individually I love but I just couldn’t fathom being put together as a single dish (maple syrup mixed with coffee???), but the results surprised me……..after all everything is better with bacon. Whether served on bread slices and paired with a salad for a light dinner or paired with bread and goat cheese as part of a buffet table, this jam is a hit.
Not having boiled cider on hand, and being unable to have it shipped to me, I improvised by making a reduction of apple juice cooked with a whole cinnamon stick and five whole cloves. The result isn’t quite the same but the resulting syrup seemed to do the trick.
1/2 cup dark brown sugar
1/4 cup maple syrup
- Slice the bacon into 1″ slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
- Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook on high for 3 to 4 hours.
- Remove the cooked jam from the crock pot, remove the bay leaves, and carefully transfer to a food processor or blender. (I used a bowl and my trusty stick blender). Pulse until the consistency is to your liking, a soft, spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
- If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
- Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.