Ingredients
- Turkey bacon, 1 pound, chopped
- Yellow onion, 1 large, diced
- Maple syrup, 1/2 cup
- Apple cider vinegar, 1/4 cup
- Brown sugar, 1/4 cup, packed
- Dijon mustard, 2 tablespoons
- Brewed coffee, 1/4 cup
- Black pepper, 1/2 teaspoon
Instructions
- Step 1: Place the chopped turkey bacon and diced onion into a 4-quart or larger slow cooker.
- Step 2: In a separate bowl, whisk together the maple syrup, apple cider vinegar, brown sugar, Dijon mustard, brewed coffee, and black pepper.
- Step 3: Pour the sauce mixture over the turkey bacon and onions in the slow cooker. Stir well to combine.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally, until the bacon is very tender and the liquid has thickened into a jam-like consistency.
- Step 5: Once cooked, use a fork to shred the turkey bacon further, if desired. Let cool slightly before serving.
Notes
- For longer storage, divide the cooled jam into airtight containers and freeze for up to 3 months.
- To reheat, gently warm the jam in a saucepan over low heat, stirring frequently, or microwave in short bursts.
- Serve your turkey bacon jam spread on toasted baguette slices with a dollop of creamy goat cheese for an irresistible appetizer.
- Chef's tip: For a richer flavor, consider using a dark roast coffee, which will add depth and complexity to the jam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American