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Prep Time 35 mins
Cook Time 4 hrs
Course condiment
Cuisine American
Servings 4 cups


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


  • In a large skillet, cook bacon over medium-low heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20-25 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. Use an immersion blender or transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. Makes about 4 cups. Recipe can be halved to make 1 pint jar.
Keyword bacon, bacon jam, savory jam, slow cooker jam