Bacon Jalapeno Jam

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2 pounds sliced bacon

3 onions, diced

4 cloves garlic, peeled and smashed

4 - 6 jalapeno peppers, seeded and chopped (leave in some seeds– depending on how hot you want it to be)

2/3 cup apple cider vinegar

2/3 cup brown sugar

1/3 cup pure maple syrup

1 cup brewed coffee

1 tsp salt

1 tsp black pepper


Cook bacon in a skillet over medium heat until browned. (I used 2 skillets and browned the bacon in 2 batches.)

Remove to paper towels to drain.

Reserve 1 Tbsp bacon grease in the skillet, and add onions, garlic, and jalapenos to the skillet over low heat to soften, about 5 minutes.

Stir in vinegar, brown sugar, maple syrup, coffee, and salt.

Bring to a boil for 2 minutes and add bacon back to skillet for another minute.

Pour bacon mixture into a slow cooker and cook on high for 3 ½ hours.

Remove top and cook another hour.

Cool enough to pulse a couple of times in the food processor and store in clean jars in the refrigerator. 

© Deer One Publishing 2021