Slow Cooker Angostura Peach Jam Food

SLOW COOKER ANGOSTURA-PEACH JAM

Steps:

• Mix chopped peaches and lemon juice in the slow cooker.
• Sprinkle with pectin and let rest for about 20 minutes.
• Mix in sugar, cinnamon, and cloves.
• Set slow-cooker to cook for about 2 1/2 hours on low; stir twice during the cooking.
• Remove slow-cooker lid and cook an additional 2-3 hours over high heat (until it reaches desired consistency.) Add Angostura bitters toward the end of the cooking.
• Pack into sterilized jars and process in a water-bath canner for 10 minutes (or more, depending on altitude.).

SLOW COOKER PEACH BUTTER

Steps:

• Add the peaches and water to a blender; process until smooth.
• Transfer mixture to a slow cooker; stir in the brown sugar.
• Cover and cook on LOW for 4-6 hours.
• Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered.
• Taste to adjust the flavorings.
• Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.

SLOW COOKER YAMS WITH COCONUT AND PECANS

Steps:

• Coat the slow cooker with butter or nonstick cooking spray.
• Arrange the slices of yams in overlapping layer.
• Stir the extracts into the melted butter and drizzle over the yeams.
• Combine the brown sugar, coconut, pecans, and cinnamon in a small bowl; sprinkle over the yams in a layer.
• Dot with the cold butter.
• Cover and cook on Low until the yams are tender (to check for doneness pierce tiwht the tip of a knife).

SLOW COOKER BACON JAM

Steps:

• In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tablespoon fat from skillet and add onions and garlic. Cook until onions are translucent, about 6 minutes.
• Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
• Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
• Transfer to a food processor; pulse until coarsely chopped.
• Let cool, then refrigerate in airtight containers, up to 4 weeks.