Slow cooker recipes

Bacon jam

You heard right.
Bacon jam recipeJames Moffatt
5 cups
7H

Sure, bacon jam might not be a jam in the classical sense but once you smother your toast with this savoury spread that will be the last thing on your mind. Cooked for six hours in the slow cooker, this bacon jam is perfect piled high on toast with egg, tomato and spinach.

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Ingredients

Method

1.

Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.

2.

Transfer bacon to a 4.5-litre (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee and the water. Cook, covered, on High, for 6 hours. Discard thyme; skim excess fat. Season with pepper.

3.

Process bacon mixture until finely chopped, but not puréed. Spoon hot jam into hot sterilised jars; seal immediately. Label and date jars when cold. Serve on toast with roasted tomatoes, fried egg and baby spinach leaves.

Suitable to freeze. Not suitable to microwave.

Note

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