😋This paleo-friendly jam is amazing as a topper for burgers, stirred into veggies, as a dip … you are basically limited only by your imagination.
The recipe as written calls for a slow cooker, but you can make it on the stovetop too.
Instead of putting it into the crockpot to finish cooking, keep it on the stove and reduce the heat to low and cook, stirring frequently, for about 30 minutes, until it reaches a thick, jam-like consistency.
Feel free to experiment with this recipe … you really can’t go wrong! Try mixing up the sweetener with ¼ cup (60 ml) honey and ¼ cup (60 ml) maple syrup for a change.
Paleo Bacon Jam
(Serving size = 2 tbsp, makes 16-18 servings)
1½ lb. (680 g) thick-cut bacon
2 large sweet onions, quartered and sliced
3 garlic cloves, minced
¾ cup (175 ml) brewed coffee
½ cup (96 g) coconut sugar
3 tbsp balsamic vinegar
Cut the bacon into half-inch slices. In a large skillet over medium-high heat, cook the bacon until it begins to lightly brown (about 10 minutes). Remove from the pan and place it on paper towels to drain.
Remove all but 1 tbsp of the bacon fat from the pan (save it for another use), add the onions to the skillet and saute for 1-2 minutes, and then add garlic. Keep cooking for 8-10 minutes, until the onions become translucent.
Pour in the coffee, sugar and balsamic vinegar and bring to a simmer. Add in the bacon and stir to coat.
Pour mixture into a slow cooker and cook UNCOVERED on high for 3-4 hours, stirring occasionally. It’s done when the liquid has reduced and it has reached a jam-like consistency. Keep an eye on it – slow cookers can vary when it comes to heat and cooking speed!
This keeps in a jar in the fridge for a month.