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.

Smoked Bacon & Vidalia Onion Marmalade

Ingredients:

• 2 to 3 strips bacon
• 1 tablespoon mustard seed
• 1/2 cup apple cider vinegar
• 1 1/2 pounds Vidalia onions, diced (about 5 onions)
• 1/2 cup light brown sugar
• 1/4 cup cane syrup

Directions:
Preheat oven to 350 degrees. Lay the bacon onto a baking sheet lined with parchment paper and cook for 20 to 25 minutes, until each strip is evenly crispy. Remove and chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and get slightly browned. Add the vinegar and remaining ingredients (including the bacon) to the pot. Cover and raise the temperature to medium-high.

Allow the onions to sweat on the heat for about 20 minutes, stirring the pot a few times throughout. After 20 minutes, remove the cover and continue to cook on medium heat until most of the liquid is reduced and the onions are dark in color, approximately 45 minutes to one hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in the freezer.
Makes 6 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

1. 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.
2. 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.

Orange Cranberry Preserves

Ingredients:

3/4 cup orange juice

1/2 cup sugar

2 cups cranberries (fresh or frozen)

2 cups orange marmalade

3/4 cup dried cranberries

1 tablespoon orange zest

1 teaspoon grated lemon peel

1/4 teaspoon ground cloves

Directions:

In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.

Add in remaining ingredients: bring to boil, reduce heat to medium-low to simmer, stirring occasionally until mixture is reduced to about 3 cups (takes about 15-17 minutes).

Cool to room temperature. Place in glass jar and refrigerate up to a week or so.