Bacon Jam

There is one thing that makes this former vegan shout out about the yumminess of meat; “Bacon is awesome!” There is no way in hell that I would ever be a vegan again. First of all, vegan cheese sucks ass. There. I said it. So gross! Don’t even get me started on rice milk. Vegetarian dishes have come a long way in the 6 years I have become a meat eater again. I still love tofu, beans, and a yummy bean pattie. Don’t call it a burger; A burger is made of meat. Anyways, vegetarian food can be good.

Enter Bacon Jam. Not just any old bacon jam. Martha Stewart’s bacon jam. I am sure her many food servants came up with this recipe. It is glorious! How can I get on her team? Here is her recipe, and I bow down to her and her team. Do this and be happy. I might only give this to you as a gift from now on…present for your birthday, house warming, host/hostess gift, holiday gift, etc.
Eat it on toast, with eggs, strait on a spoon, etc. This is total food porn, so I won’t judge you with your bacon jam choices. =)

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http://www.marthastewart.com/326881/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

STEP 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.

STEP 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.

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