Bacon Jam Spread

I wanted to try something new for my friends birthday party and since it's Fall I wanted something savory. Bacon is just so damn good...so Bacon Jam must be delicious. I am deeply in love with German schmaltz- a spreadable fat (usually duck or goose sometimes with apples and or onions). It's amazing on good toasted bread.  With the purchase of my new slow cooker, everything just fell into place.

Bacon Jam
adapted from Everyday Food December 2010

2lbs bacon sliced into 1" slices or cook as whole slices and cut later.
2.5 medium onions- diced small
3 large garlic cloves, peeled and smashed
1/2 cup plus 2tbs good cider vinegar
1/2 cup plus 2tbs packed dark brown sugar
1/3 cup pure maple syrup
1 cup fresh brewed coffee

In a large skillet (or two) cook bacon until the fat is rendered and slightly brown (about 15 min). Remove bacon and let drain on paper towels. Pour off all of the fat except about 1Tbs.

Add onions and garlic, cook until translucent (about 5 minutes). Add vinegar, sugar, maple syrup and coffee to the onion mixture. Bring to a boil and cook for about 4 minutes scraping all of the bacon bits off the bottom of the pan. Turn off the heat, add the bacon to the mixture and stir until coated.

Have your slow cooker on a low setting, add bacon mixture and with the lid off- cook for approx 3.5 to 4 hours. If jam is getting too dry early on, add a little water and mix as you go. You want the mixture to be thick and syrupy. Pulse in a food processor until spreadable. Store in jars- will keep up to 4 weeks in refrigerator.

Serve on bread, in a grilled cheese sandwich or with eggs for brunch. Enjoy!