Beer & Bacon Jam

In a large pot or Dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tablespoon bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until opaque, about 3 minutes. Add the garlic and stir for about 30 seconds.

Add the amber ale and vinegar and scrape to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor and pulse until most of the large pieces have been chopped.

Serve at room temperature.

Adapted from Martha Stewart’s Slow Cooker Bacon Jam.