Slow Cooker Bacon Jam

(3 ratings)
Recipe by Print

This Slow Cooker Bacon Jam sounds like it shouldn't work, but it does - you can use it to spice up anything, if you haven't eaten the whole jar with a spoon beforehand!

Serves 8
Difficulty Easy
Prep Time 25 minutes
Cooking Time about 4 hours on high

I first came across Bacon Jam after the Adnams Brewery Tour in Southwold. Bizarrely their gift shop had it from a company called Eat17, which even more bizarrely was absolutely nothing to do with Adnams, or beer. It sat in the cupboard for about six months, until one evening when I was scrabbling around for something to eat with some crackers. Wow.

You need to try this Slow Cooker Bacon Jam recipe. It sounds like it completely and utterly shouldn't work, but it does, and it's amazing. Use it to add a spoonful of awesome to almost anything - scoff it with cheese, stick it on a burger, or just eat it from the jar with a spoon!

Don't forget that you'll need something to store it in - any old jar will do if you're planning on keeping it in the fridge. If you want to buy something especially, take a look at these Clip Top Storage Jars on Amazon.


  • 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


  1. 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.
  2. 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.
  3. 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!
  4. 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!

Comments (1) Add yours

  • Picture?1421787689
    Judith Inge says
    Can this be canned in a pressure canner?
    Posted about over 4 years ago
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