Slow Cooker Bacon Jam
Jun. 18th, 2013 05:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksSLOW COOKER BACON JAM w/chipotle peppers
1 1/2 pound sliced bacon, cut lengthwise into 1-2 inch pieces
2 medium yellow onions, diced small
3-4 garlic cloves, smashed peeled
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1/2 tsp Mexican chili powder
2-3 chipotle chilies, diced…out of the can with a little of the adobo sauce
Cook your bacon until it is browned and the fat is rendered…OVEN or SKILLET…
Transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the fat.
Add onions and garlic, and cook until onions are translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.
Add bacon and stir to combine.
Transfer mixture to a 6 Quart slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.
Transfer to a food processor and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks
1 1/2 pound sliced bacon, cut lengthwise into 1-2 inch pieces
2 medium yellow onions, diced small
3-4 garlic cloves, smashed peeled
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1/2 tsp Mexican chili powder
2-3 chipotle chilies, diced…out of the can with a little of the adobo sauce
Cook your bacon until it is browned and the fat is rendered…OVEN or SKILLET…
Transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the fat.
Add onions and garlic, and cook until onions are translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.
Add bacon and stir to combine.
Transfer mixture to a 6 Quart slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.
Transfer to a food processor and pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks
