Bacon Jam Redemption!

As you may or may not recall, I had a life-changing experience a few weeks back when I ate bacon jam for the first time at Back in the Day Bakery.  Like, you know how you'll always remember where you were when you heard about 9/11, or where you were when you had your first kiss?  Well, I'll always remember that day, sitting at a pretty white table, biting into sandwich heaven.

I don't know if you can tell from the picture, but this skillet is made for giants.

And as you may or may not recall, I was thrilled to find a recipe for bacon jam in the December issue of Everyday Food.  So I embarked upon the task of making bacon jam for myself and everyone I knew, but it ended tragically when I made a tactical error, neglected to follow instructions, and abandoned my bacon jam to go to Target.  I was really upset about it.  I was more upset about ruining the bacon jam than a person should be.

But I got back on that horse.  Or pig, if you will.

 I followed directions carefully, measured things exactly, paid attention, and even broke out the dreaded slow-cooker*. 

It was. . .delicious.  You need to make it.  Now.  Or maybe on Saturday or Sunday.  Or maybe you should make it your New Year's resolution to make bacon jam. 

And when we celebrated Savannah Family Christmas (more on that later), Cassie had the genius idea to make little mini bacon jam sandwiches as an appetizer.  (Actually, I can't remember whose idea it was--but she was definitely the one who came up with how to cook them.)  So we got a loaf of ciabatta bread, shredded some white cheddar cheese, and sliced up some sliced tomatoes.  It goes like this: bread, bacon jam, tomato, cheese, bread.  And then we cooked it like a giant grilled cheese, squashing it between to cast iron skillets (one that is made for giants) and used my badass pizza cutter to cut them into mini sandwiches. 

They disappeared within minutes.

Cassie's going to be really happy that I put this picture on the internet.

Slow-Cooker Bacon Jam (December '10 Everyday Food)

Makes 3 cups

Active Time: 30 minutes

Total Time: 4 HR

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

*Not knockin' the slow-cooker.  I know that there are lots of people who love them and do amazing things with theirs.  I think I'm just too impatient for it.