Cut the bacon into 1 inch pieces and cook in a frying pan until crisp. Set bacon aside. Leave 3 Tbsp of the excess grease in the pan.
Cook the sliced onions in the bacon grease until translucent.
Mix all the remaining ingredients with the bacon and onions in a medium slow cooker. Cook on high without lid for approximately 4 hours or until all the liquid is gone.
Transfer the bacon jam to a food processor. Pulse until the desired smoothness.
Store the jam in a sealed container in the refrigerator.
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