Slow Cooker Bacon Jam Recipe

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Recipe Summary

prep: 30 mins

total: 4 hrs

Yield: Makes 3 cups

Slow-Cooker Bacon Jam

Ingredients

Ingredient Checklist

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 4 hrs

Yield: Makes 3 cups

Slow-Cooker Bacon Jam

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 4 hrs

Yield: Makes 3 cups

Recipe Summary

prep: 30 mins

total: 4 hrs

Yield: Makes 3 cups

prep: 30 mins

total: 4 hrs

prep:

30 mins

total:

4 hrs

Yield: Makes 3 cups

Makes 3 cups

Slow-Cooker Bacon Jam

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Reviews (38)

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2145 Ratings

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Reviews (38)

Add Rating & Review

2145 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

2145 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

2145 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

2145 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
391
4 star values:
701
3 star values:
659
2 star values:
313
1 star values:
81

Martha Stewart Member

Rating: 4 stars

02/02/2019

                Great on pizza with a combination of blue and cheddar cheeses!

Martha Stewart Member

Rating: 5 stars

02/22/2018

                This recipe was a great way to use my trimmings from home-made bacon.  My bacon was about 3/4 inch dice, but has less fat than store bacon.  I followed the recipe but added 1/2 tsp of red pepper flakes, process to the texture desired.  Will certainly be making this again.

Martha Stewart Member

Rating: Unrated

08/15/2017

                Can you freeze this also ?

Martha Stewart Member

Rating: 5 stars

10/17/2016

                This recipe is excellent! I wouldn't quite call it a jam, it's more like a relish but it's absolutely delicious! My whole family loved it.

Martha Stewart Member

Rating: Unrated

12/30/2015

                This is probably a big NO, but has anyone tried this with turkey bacon? I don't eat pork or beef but would love a smoky jam for certain dishes.

Martha Stewart Member

Rating: Unrated

05/30/2015

                This sounds really great but what would be a good sub for the coffee?

Martha Stewart Member

Rating: Unrated

01/18/2015

                This is incredible! I made it for a party and not even a drop was left! Made it exactly as the recipe stated.  I Added a few slices of jalapeño to give a tiny kick.  Really fantastic!

Martha Stewart Member

Rating: Unrated

12/23/2014

                This is refrigerator storage only. It cannot be canned safely in a waterbath because it's less than 50% vinegar (so too low acid) and has meat in it. You will get people very sick if you try, no matter if you water bath boil it for 10 hours. As for pressure canning, which anything with meat requires, I'd still be dubious about the safety of that as it is not a tested certified recipe for safe healthy pressure canning. Store it in the fridge and keep everyone healthy!

Martha Stewart Member

Rating: 3 stars

12/22/2014

                I made this - everyone loved it.  So I am giving this as a Christmas present.

Martha Stewart Member

Rating: 4 stars

11/30/2014

                After reading the reviews, and knowing my family's preference for spicy foods, I kept the sugars the same, but layered in a spicy layer of  1 jalepeno (deseeded), a tablespoon of red pepper flakes, 1/8 tsp white pepper and a 1/4 tsp of black cracked pepper.  I then served it with crostini toasted with olive oil, sea salt and black pepper.  It was a huge hit and my mother worried that everyone was filling up on the appetizer.  This relish will be my "take along" app for this year's party circuit.

Martha Stewart Member

Rating: Unrated

11/25/2013

                Could I can this and sent it in the mail as a Christmas gift?

Martha Stewart Member

Rating: Unrated

11/04/2013

                Anyone ever heard of Bacon Mamma Jamma? I was going to order their original bacon jam and wasnt sure if anyone here has tried their bacon jam. I tried to make mine but I think I missed a few steps :) My bacon jam (if i can even call it that) was a mess. So I decided to go ahead save myself the headache and buy one :)

Martha Stewart Member

Rating: Unrated

06/27/2013

                I made this for a party and was thrilled with it! Make sure you use really good quality bacon with a pronounced salty and smoky flavor. I also added some orange juice. So, so good!

Martha Stewart Member

Rating: Unrated

06/17/2013

                This was very dissapointing! Just tasted like chuncky grape jam, nothing savory about it. Expensive to make. Putting on Pinterest as: waste of time and money.

Martha Stewart Member

Rating: Unrated

04/26/2013

                @kansas girl:  you can't really taste the coffee.  All the flavours blend beautifully together.  Try it on grilled chicken and steak.  You won't run out of ways to use this stuff.  The only problem is making enough of it to last.  I have a 6 quart Kitchenaid slow cooker and a triple batch fits nicely with room to spare.  Enjoy.

Martha Stewart Member

Rating: Unrated

04/26/2013

                I forgot to add:  I also use thick cut smoked bacon and it turns out really well.  I brought it in to work and now I'm being bombarded with requests for it.  I've also used it in cheese muffins (right in the mix, as well as spread on the warm muffins).  Be sure you warm it up a bit before you eat it: it really brings the flavour out.  Fabulous.

Martha Stewart Member

Rating: Unrated

04/26/2013

                This stuff is incredible.  It's great as a pizza base, with a puff pastry crust.  My son eats it out of the jar!  I add jalapenos to it in order to cut the sweetness somewhat.  It gives it a lovely finish.  This is absolutely one of my favourite recipes.   A definite mainstay.  Although it will keep for 4 weeks, I make a triple batch every time (12 hours in the slow cooker) and it never lasts more than a fortnight at most.  Well done Martha!!!

Martha Stewart Member

Rating: Unrated

04/20/2013

                I gilded the lily with a splash of Kentucky bourbon.  Wowee is this good stuff!  I spread it on toast points and topped with chevre.  This is a keeper recipe.

Martha Stewart Member

Rating: Unrated

01/03/2013

                I just made this and it was amazing! My first time cooking bacon too! http://theactorsdiet.com/2013/01/03/bacon-is-my-jam/

Martha Stewart Member

Rating: Unrated

12/24/2012

                Guests loved this and crockpot really makes it easy. I made a double batch. It took 8 hrs in crockpot. Make sure you drain off as much bacon fat as possible. As it cooked off in crock pot more fat rose to top. Per earlier suggestion I added 1 tsp crushed red pepper flakes per batch (2 tsp for double) but recipe is so sweet and vinegary that you can easily use more. I suggest cutting back a little on brown sugar and vinegar.

Martha Stewart Member

Rating: Unrated

10/02/2012

                This recipe is wonderful.  I had more compliments on this then any other!

Martha Stewart Member

Rating: Unrated

09/16/2012

                I tried bacon jam for the first time at the Secret Sandwich in Fayetteville, WV.  It was put on a fried egg sandwich.  Yummy.  I made some at home.  It worked well, but I would add some crushed red pepper or even better one ripe Jalapeno or a ripe Thai pepper.  Make sure you use real maple syrup, too.

Martha Stewart Member

Rating: Unrated

09/15/2012

                We love this recipe, wonderful slightly warm. I smile when it says you can store in frige for up to four weeks, it never lasts more than a day here. We've found all kinds of uses for this stuff. Turns anything ordinary into a taste sensation.

Martha Stewart Member

Rating: Unrated

08/25/2012

                For canning I would suggest using a pressure cooker since there is (low acid) meat (bacon) in the recipe. Even with the addition of vinegar I would be cautious.

Martha Stewart Member

Rating: Unrated

07/13/2012

                This sounds great. My questions is can the jars be waterbathed like regular jas and then stored for a longer period of time?? Or can they be frozen??

Martha Stewart Member

Rating: Unrated

06/24/2012

                I have yet to try this but it sounds great. When i was courting my wife in the early 70's, I was invited for the first time for Sunday dinner after church. We had hamburgers done on the grill. When we sat down, my future father in law took a burger from the platter and handed it to me (the platter). I took one. He then took a jar of grape jelly and put it on his burger. I thought he was testing me. I did the same. The sweetness of the sugars made it great. I think this would work as well.

Martha Stewart Member

Rating: Unrated

05/19/2012

                Made this for a brunch with the "girls."  Big hit - serve warm with some nice fresh baked bread.  Great as a parting gift in small mason jars, too.

Martha Stewart Member

Rating: Unrated

03/28/2012

                I made this today. I didn't have any brown sugar so I used molasses and evaporated cane juice. It is REALLY good and my guys keep asking to eat it. Its passes their inspection!

Martha Stewart Member

Rating: Unrated

01/13/2012

                Try this on pizza with arugula and cherry tomatoes... awesome!

Martha Stewart Member

Rating: Unrated

12/23/2011

                I doubled the recipe and it turned out great.  It took about 8 hours to cook, on high, uncovered.  So good with cheese and crackers.

Martha Stewart Member

Rating: Unrated

12/08/2011

                Could this recipe be doubled?

Martha Stewart Member

Rating: Unrated

04/04/2011

                to kansasgirl1, you said you dont like coffee and you wanted an idea of what to substitute, i would use a strong orange peko tea. brew it yourself and just doulbe up on the amount of bags you would normally use. hope that helps

Martha Stewart Member

Rating: Unrated

02/23/2011

                try unsweetened baker's molasses.

Martha Stewart Member

Rating: Unrated

02/22/2011

                i don't like the taste of coffee. Does anyone have a suggestion for a substitute for the coffee?

Martha Stewart Member

Rating: Unrated

02/20/2011

                This sounds wonderful!  Besides bread, what are some other suggestions to serving this jam?

Martha Stewart Member

Rating: Unrated

01/24/2011

                I used regular ole bacon, minced garlic, and light brown sugar.  I also adjusted the cooking time to 2 hours on high uncovered, followed by 2 hours on low, covered.  This is delicious!!!

Martha Stewart Member

Rating: Unrated

01/22/2011

                I used regular sliced bacon and it worked out fine. I also added black pepper. I had it in the refrigerator for 6 wks and it was fine. I would suggest that you microwave 2 tbl. for 10-15 seconds since it was very thick. I am about to make it again and would just cook it for the 3 1/2 hrs this time. Hope you enjoy it as much as I did.

Martha Stewart Member

Rating: Unrated

01/12/2011

                Does anyone know if Martha used thick or thin cut bacon for this?

Martha Stewart Member

Rating: 4 stars

02/02/2019

                Great on pizza with a combination of blue and cheddar cheeses!

Rating: 4 stars

Rating: 5 stars

02/22/2018

                This recipe was a great way to use my trimmings from home-made bacon.  My bacon was about 3/4 inch dice, but has less fat than store bacon.  I followed the recipe but added 1/2 tsp of red pepper flakes, process to the texture desired.  Will certainly be making this again.

Rating: 5 stars

Rating: Unrated

08/15/2017

                Can you freeze this also ?

Rating: Unrated

Rating: 5 stars

10/17/2016

                This recipe is excellent! I wouldn't quite call it a jam, it's more like a relish but it's absolutely delicious! My whole family loved it.

Rating: Unrated

12/30/2015

                This is probably a big NO, but has anyone tried this with turkey bacon? I don't eat pork or beef but would love a smoky jam for certain dishes.

Rating: Unrated

05/30/2015

                This sounds really great but what would be a good sub for the coffee?

Rating: Unrated

01/18/2015

                This is incredible! I made it for a party and not even a drop was left! Made it exactly as the recipe stated.  I Added a few slices of jalapeño to give a tiny kick.  Really fantastic!

Rating: Unrated

12/23/2014

                This is refrigerator storage only. It cannot be canned safely in a waterbath because it's less than 50% vinegar (so too low acid) and has meat in it. You will get people very sick if you try, no matter if you water bath boil it for 10 hours. As for pressure canning, which anything with meat requires, I'd still be dubious about the safety of that as it is not a tested certified recipe for safe healthy pressure canning. Store it in the fridge and keep everyone healthy!

Rating: 3 stars

12/22/2014

                I made this - everyone loved it.  So I am giving this as a Christmas present.

Rating: 3 stars

Rating: 4 stars

11/30/2014

                After reading the reviews, and knowing my family's preference for spicy foods, I kept the sugars the same, but layered in a spicy layer of  1 jalepeno (deseeded), a tablespoon of red pepper flakes, 1/8 tsp white pepper and a 1/4 tsp of black cracked pepper.  I then served it with crostini toasted with olive oil, sea salt and black pepper.  It was a huge hit and my mother worried that everyone was filling up on the appetizer.  This relish will be my "take along" app for this year's party circuit.

Rating: Unrated

11/25/2013

                Could I can this and sent it in the mail as a Christmas gift?

Rating: Unrated

11/04/2013

                Anyone ever heard of Bacon Mamma Jamma? I was going to order their original bacon jam and wasnt sure if anyone here has tried their bacon jam. I tried to make mine but I think I missed a few steps :) My bacon jam (if i can even call it that) was a mess. So I decided to go ahead save myself the headache and buy one :)

Rating: Unrated

06/27/2013

                I made this for a party and was thrilled with it! Make sure you use really good quality bacon with a pronounced salty and smoky flavor. I also added some orange juice. So, so good!

Rating: Unrated

06/17/2013

                This was very dissapointing! Just tasted like chuncky grape jam, nothing savory about it. Expensive to make. Putting on Pinterest as: waste of time and money.

Rating: Unrated

04/26/2013

                @kansas girl:  you can't really taste the coffee.  All the flavours blend beautifully together.  Try it on grilled chicken and steak.  You won't run out of ways to use this stuff.  The only problem is making enough of it to last.  I have a 6 quart Kitchenaid slow cooker and a triple batch fits nicely with room to spare.  Enjoy.  


                    
                I forgot to add:  I also use thick cut smoked bacon and it turns out really well.  I brought it in to work and now I'm being bombarded with requests for it.  I've also used it in cheese muffins (right in the mix, as well as spread on the warm muffins).  Be sure you warm it up a bit before you eat it: it really brings the flavour out.  Fabulous.  


                    
                This stuff is incredible.  It's great as a pizza base, with a puff pastry crust.  My son eats it out of the jar!  I add jalapenos to it in order to cut the sweetness somewhat.  It gives it a lovely finish.  This is absolutely one of my favourite recipes.   A definite mainstay.  Although it will keep for 4 weeks, I make a triple batch every time (12 hours in the slow cooker) and it never lasts more than a fortnight at most.  Well done Martha!!!

Rating: Unrated

04/20/2013

                I gilded the lily with a splash of Kentucky bourbon.  Wowee is this good stuff!  I spread it on toast points and topped with chevre.  This is a keeper recipe.

Rating: Unrated

01/03/2013

                I just made this and it was amazing! My first time cooking bacon too! http://theactorsdiet.com/2013/01/03/bacon-is-my-jam/

Rating: Unrated

12/24/2012

                Guests loved this and crockpot really makes it easy. I made a double batch. It took 8 hrs in crockpot. Make sure you drain off as much bacon fat as possible. As it cooked off in crock pot more fat rose to top. Per earlier suggestion I added 1 tsp crushed red pepper flakes per batch (2 tsp for double) but recipe is so sweet and vinegary that you can easily use more. I suggest cutting back a little on brown sugar and vinegar.

Rating: Unrated

10/02/2012

                This recipe is wonderful.  I had more compliments on this then any other!

Rating: Unrated

09/16/2012

                I tried bacon jam for the first time at the Secret Sandwich in Fayetteville, WV.  It was put on a fried egg sandwich.  Yummy.  I made some at home.  It worked well, but I would add some crushed red pepper or even better one ripe Jalapeno or a ripe Thai pepper.  Make sure you use real maple syrup, too.

Rating: Unrated

09/15/2012

                We love this recipe, wonderful slightly warm. I smile when it says you can store in frige for up to four weeks, it never lasts more than a day here. We've found all kinds of uses for this stuff. Turns anything ordinary into a taste sensation.

Rating: Unrated

08/25/2012

                For canning I would suggest using a pressure cooker since there is (low acid) meat (bacon) in the recipe. Even with the addition of vinegar I would be cautious.

Rating: Unrated

07/13/2012

                This sounds great. My questions is can the jars be waterbathed like regular jas and then stored for a longer period of time?? Or can they be frozen??

Rating: Unrated

06/24/2012

                I have yet to try this but it sounds great. When i was courting my wife in the early 70's, I was invited for the first time for Sunday dinner after church. We had hamburgers done on the grill. When we sat down, my future father in law took a burger from the platter and handed it to me (the platter). I took one. He then took a jar of grape jelly and put it on his burger. I thought he was testing me. I did the same. The sweetness of the sugars made it great. I think this would work as well.

Rating: Unrated

05/19/2012

                Made this for a brunch with the "girls."  Big hit - serve warm with some nice fresh baked bread.  Great as a parting gift in small mason jars, too.

Rating: Unrated

03/28/2012

                I made this today. I didn't have any brown sugar so I used molasses and evaporated cane juice. It is REALLY good and my guys keep asking to eat it. Its passes their inspection!

Rating: Unrated

01/13/2012

                Try this on pizza with arugula and cherry tomatoes... awesome!

Rating: Unrated

12/23/2011

                I doubled the recipe and it turned out great.  It took about 8 hours to cook, on high, uncovered.  So good with cheese and crackers.

Rating: Unrated

12/08/2011

                Could this recipe be doubled?

Rating: Unrated

04/04/2011

                to kansasgirl1, you said you dont like coffee and you wanted an idea of what to substitute, i would use a strong orange peko tea. brew it yourself and just doulbe up on the amount of bags you would normally use. hope that helps

Rating: Unrated

02/23/2011

                try unsweetened baker's molasses.

Rating: Unrated

02/22/2011

                i don't like the taste of coffee. Does anyone have a suggestion for a substitute for the coffee?

Rating: Unrated

02/20/2011

                This sounds wonderful!  Besides bread, what are some other suggestions to serving this jam?

Rating: Unrated

01/24/2011

                I used regular ole bacon, minced garlic, and light brown sugar.  I also adjusted the cooking time to 2 hours on high uncovered, followed by 2 hours on low, covered.  This is delicious!!!

Rating: Unrated

01/22/2011

                I used regular sliced bacon and it worked out fine. I also added black pepper. I had it in the refrigerator for 6 wks and it was fine. I would suggest that you microwave 2 tbl. for 10-15 seconds since it was very thick. I am about to make it again and would just cook it for the 3 1/2 hrs this time. Hope you enjoy it as much as I did.

Rating: Unrated

01/12/2011

                Does anyone know if Martha used thick or thin cut bacon for this?

All Reviews for Slow-Cooker Bacon Jam

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Slow-Cooker Bacon Jam

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients