Prep Time: 25 minutes
Cook Time: 4 hours on high
Servings: 8
Ingredients
450g of thick cut smoked bacon
2 red onions, chopped into chunks
2 cloves garlic, crushed
100ml cider vinegar
175ml of coffee
50g brown sugar
60ml organic maple syrup
1 tbsp balsamic vinegar
Salt and pepper to season
Directions
- Switch your slow cooker on to
high. Slice the bacon into 2cm strips, and fry over a medium heat until
the bacon has lightly browned and is slightly crispy. Transfer the meat
onto some paper towel to suck up the rest of the fat, and pat it dry.
Drain the rest of the fat from your pan, leaving a teaspoon.
- Fry the chopped onions and
garlic until the onions turn translucent - around five minutes or so.
Add the sugar, coffee, maple syrup and cider vinegar into your pan, give
it a good stir and bring to the boil. Continually stir and scrape up
any bits that might stick to the pan.
- Add the bacon to the mix, give
it another good stir and transfer everything to your slow cooker. Cook
it on high, uncovered. Yes, uncovered, you read that correctly!
- After four hours when it's nice
and syrupy, check the seasoning, add the balsamic vinegar, then blend to
a rough consistency. Once cooled, transfer to your jars, if you have
any jam left after tasting it!