Crock Pot Onion-Bacon Jam

Slow Cooker Onion Bacon Jam

Onion-Bacon Jam. Is “Jam” the right term? It’s hard to say. Jams usually have fruit plus sugar. Onions are a bulb vegetable so technically we’ve veered off the “jam” path already. That’s ok, once you taste this you won’t mind what it is called. You’ll just want more! If you haven’t sampled onion-bacon jam before you might wonder why you need this condiment in your kitchen. You’re right, it doesn’t have the most beautiful colors that shine in a photograph and it doesn’t line the grocery store shelves…but you will find many ways to use this combination of onions and bacon. Here are a few ideas to get you started: top brie and crackers with it, layer it in a panini, add a dollop to potato soup, use it instead of a red sauce on a pizza– you won’t run out of ideas before you empty your jars of this addicting jam. Next week I’ll share a bread I baked with this onion-bacon jam. I’d love to hear your ideas too!

Ingredients: Adapted from Martha Stewart’s Bacon Jam (by adding a lot more onions and a little less bacon)
5-6 onions, thinly sliced
1 TB butter
1 pound bacon
1/2 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup pure maple syrup
1/2 cup coffee

1. Microwave bacon until crisp. Cool then roughly chop.
2. Melt the butter in a saucepan then add the onions. Cook on medium heat for 5-8 minutes then add the remaining liquid ingredients. Bring to a full boil then simmer for a few minutes. Add the bacon transfer the mixture to the crock pot. Cook on low for 3-4 hours or until jam is thick.
3. Pulse mixture in a food processor 8-10 times or until bacon and onions are in small bits. Keep in the refrigerator.

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  1. says

    Yummy! This sounds incredible and I bet would taste fantastic slathered on a slice of homemade warm bread. My feet are freezing and I can just picture myself under a blankie and eating the whole jar with crackers or bread.

  2. says

    I see a jam party in my future, this totally tempting Onion Bacon Jam and HomesickTexan’s Bacon Jam with chiles and chocolate. Betcha I have volunteers to help with a taste test!

  3. Ron says

    This is Martha Stewart’s recipe using a tablespoon of butter to sweat the aromatics rather than a tablespoon of the rendered fat. Do you plan to credit Martha?

    • says

      Hi Ron, Yes, this is Martha Stewart’s recipe with only slight changes and that is why I included the link to her original recipe with the changes I made noted. I didn’t claim for this to my own creation. Please follow the link I included in the post to Martha’s original recipe. You’ll notice the ratio of onions to bacon is different. Thanks for your comment, Holly

  4. EmilyK says

    I tried this today and it never got thick at all. Just onions and bacon sitting in some juice. I followed the recipe to a tee, so I’m not sure what the problem is.

    • says

      Gosh I am sorry to hear that, I know every crock pot is different but, even so, you should still have a thicker consistency after a few hours. Can you double check your measurements? Were you able to bring everything to a boil first on the stove top before adding it to the crock pot? That steps helps to raise the temperature of the mixture and helps the texture change from a liquid to more of jam-like thickness. Let me know if you are able to tweak anything that helps. I am really interested in why this didn’t turn out for you.

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