Slow Cooker Bacon Jam
1 1/2 lbs sliced bacon, cut crosswise into 1" cubes
2 medium yellow onions, chopped finely
3 garlic gloves, smashed and outside or finely chopped
1/2 Cup Cider Vinegar
1'2 Cup dark brown sugar, packed tightly
1/4 Cup Pure Maple Syrup
3/4 Cup Brewed Coffee
In a large cast iron skillet over medium-high heat cook bacon until it is lightly browned and the fat has cooked out. Use a slotted spoon to fish out all the pieces of bacon putting them on a paper towel to drain then remove one Tablespoon out, leave the rest for another cooking in the skillet. Add onions and garlic in skillet of reserved bacon grease then cook for about 6 minutes or until the onion is translucent. Add vinegar, brown sugar, maple syrup and coffee, bringing to a boil and stirring and scraping browned bits from the bottom of the skillet with a wooden spoon for about 2 minutes. Now add bacon and combine.
Put mixture into a 6 qt. slow cooker and cook on high, uncovered, until liquid is syrupy (about 3 1/2 - 4 hrs). Transfer to a food processor and pulse until coarsely chopped. Cool, refrigerate and put into airtight containers. It will keep in the fridge for up to 4 weeks.