Canning Bacon Jam

I make Bacon Jam at the holidays but decided that it was time to can some.
The recipe is below and is from Martha Stewart. A bit different than the recipe I have used in the past but thought that I would give it a try! ALWAYS START WITH THOROUGHLY WASHED HANDS!
Martha Stewart’s Bacon Jam (Slow cooker recipe)
Ingredients
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
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 (reserve for another use); add onions and garlic, and 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.(as you’ll see in the video, I tweeted it a bit!)

If you wish to can this, the video will show how I did it. I used my pressure canner and processed for 75 min at 10 lbs pressure (adjust the pressure according to your altitude). Make sure that your canner has the suggested amount of water per your canner’s instructions. If you don’t have the instructions there are many resources online that provide manuals for most canners that you can download and have on hand.
Happycanning!

https://www.marthastewart.com/326881/...

Another recipe that I have used in the past is:
https://www.delish.com/cooking/recipe...