Slow Cooker Maple Bourbon Bacon Jam

I wanted to make an appetizer that travels easily so that I could bring it up to an engagement party I was attending on Long Island. Closet Cooking has a fantastic recipe for Maple Bourbon Bacon Jam that sounded perfect. I altered it to make it into a slow cooker recipe because I didn’t have time to keep something on the stove for 1-2 hours (I actually ended up making this overnight) and made it a bit less spicy.

The jam can be made well ahead of time which made it perfect for traveling!

Ingredients:

• 1 (16 oz) package uncured center cut bacon
• 1 large white onion, sliced
• 5 cloves garlic, roughly chopped
• 1/4 cup cider vinegar
• 1 cup brewed coffee
• 1/4 cup packed brown sugar
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 1 chipotle chili in adobo, chopped, plus a teaspoon of the adobo sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• ground pepper, to taste

Note: I am testing out the Samsung Galaxy Camera courtesy of Verizon Wireless, so all photos in this post are taken with the Galaxy Camera. The camera runs on VZW’s 4G LTE network, allowing me to upload photos straight to the web and apps such as Instagram straight from my phone. To check out some of my photos, go to my Instagram and look for the #galaxycamera hashtag.

I have a Ninja Cooking System that works as both a slow cooker and stove top settings. I will include directions for using a Ninja as well as using a traditional slow cooker.

Add the chopped bacon to the Ninja over medium heat until the bacon crisps up.

Remove the bacon from the slow cooker using a slotted spoon and reserve. Drain off all but 1 tablespoon of the grease in the pan. (If using a traditional slow cooker, cook the bacon in a saute pan over medium heat on the stove until the bacon is crispy. Remove the bacon from the pan and set aside. Reserve 1 tablespoon of the grease in the pan.)

Add the onions to the Ninja/pan and saute until tender, about 5-7 minutes.

Add the garlic and saute for about a minute. Add the cider vinegar, stirring with a wooden spoon to scrape up the brown bits. (If using a traditional slow cooker, pour the cider vinegar mix into your slow cooker) Add the coffee, brown sugar, maple syrup, bourbon, the reserved bacon, chipotle chili, adobo sauce, cumin, smoked paprika, and pepper to the slow cooker.

Cover and cook on low for 8-10 hours, or until the mixture is a syrupy consistency.

Add the mixture to a food processor and pulse until smoother but still with some texture.

Store in mason jars until ready to use. Warm before eating.

It’s delicious just on toasted bread! The flavors are smoky, sweet, and tangy all at once.

I added some brie on top, broiled it for a minute or two until it melted, and then topped it with sun dried tomatoes to make a yummy appetizer.

For more ways to use the bacon jam, head over to Closet Cooking to see all of the suggestions he has (including on a grilled cheese sandwich!!)

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Yum

Slow Cooker Maple Bourbon Bacon Jam

Prep Time: 10 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 25 minutes

Yield: 16 servings

Ingredients

• 1 (16 oz) package uncured center cut bacon
• 1 large white onion, sliced
• 5 cloves garlic, roughly chopped
• ¼ cup cider vinegar
• 1 cup brewed coffee
• ¼ cup packed brown sugar
• ¼ cup maple syrup
• ¼ cup bourbon
• 1 chipotle chili in adobo, chopped, plus a teaspoon of the adobo sauce
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ground pepper, to taste

Instructions

1. Add the chopped bacon to the Ninja over medium heat until the bacon crisps up. Remove the bacon from the slow cooker using a slotted spoon and reserve. Drain off all but 1 tablespoon of the grease in the pan.
2. (If using a traditional slow cooker, cook the bacon in a saute pan over medium heat on the stove until the bacon is crispy. Remove the bacon from the pan and set aside. Reserve 1 tablespoon of the grease in the pan.)
3. Add the onions to the Ninja/pan and saute until tender, about 5-7 minutes.
4. Add the garlic and saute for about a minute. Add the cider vinegar, stirring with a wooden spoon to scrape up the brown bits.
5. (If using a traditional slow cooker, pour the cider vinegar mix into your slow cooker)
6. Add the coffee, brown sugar, maple syrup, bourbon, the reserved bacon, chipotle chili, adobo sauce, cumin, smoked paprika, and pepper to the slow cooker.
7. Cover and cook on low for 8-10 hours, or until the mixture is a syrupy consistency.
8. Add the mixture to a food processor and pulse until smoother but still with some texture.
9. Store in mason jars until ready to use. Warm before eating.

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