SLOW COOKER BACON BOURBON JAM

Steps:

• 1. Cut bacon into 2" pieces. Sauté in a large sauce pan over medium heat stirring occasionally until bacon is halfway crispy, 15-20 minutes. Don't cook until bacon is completely crispy.
• 2. Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.
• 3. Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.
• 4. Add vinegar, syrup, whisky and brown sugar to onion mixture, stirring to combine. Increase heat to medium-high. Cook and stir for approximately two minutes, scraping up the cooked on bits from the bottom of the pan as you stir.
• 5. Remove from heat. Stir in bacon and honey. Transfer mixture to a 6-8 quart slow cooker. Cook uncovered on high for 3 1/2 -4 hours until mixture is thick and syrupy. Stir occasionally.
• 6. Transfer mixture to a food processor and pulse until mixture is coarsely and evenly chopped. Let cool. Store in a tightly sealed container in the refrigerator. Consistency will thicken to a spreadable jam texture in a few hours. Keeps up to four weeks.