Slow-Cooker Bacon Jam

Ingredients

• 1.5 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 0.5 cup cider vinegar
• 0.5 cup packed dark-brown sugar
• 0.25 cup pure maple syrup
• 0.75 cup brewed coffee

Instructions

1. Cook bacon:
2. 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.
3. Pour off fat, then add onions and garlic:
4. 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.
5. Add remaining ingredients and bring to a boil:
6. 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.
7. Transfer to a slow-cooker; cook:
8. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
9. Pulse in a food processor to desired consistency:
10. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.