- 1 lb. Smoked Bacon, Cut into One Inch Pieces
- 4 Cloves Garlic, Minced
- 1 Medium Onion, Sliced
- 1 Tbsp. Dark Brown Sugar
- 1 tsp. Ancho Chile, Crushed or 1 Tbsp. Hot Sauce
- 1 C. Coffee
- ¼ C. Red Apple Balsamic Vinegar or Espresso Balsamic Vinegar
- ¼ C. Maple Syrup
- Black Pepper, Cracked to Taste
- In a Dutch oven or other large heavy-bottomed pan, fry the bacon over medium heat until meat is lightly browned and beginning to crisp. Transfer cooked bacon to a plate that has been lined with a paper towel. Set aside. Drain the heavy pan of all but two tablespoons of the bacon drippings.
- Return the pan to the stove, and sauté the onion and garlic over medium heat in the remaining bacon fat until the pieces are translucent. Add the bacon back to the pan of browned onions and garlic, then add the rest of the ingredients except for the water. Bring mixture to a boil, then immediately reducing heat to a simmer.
- Allow mixture to simmer for two hours, adding an additional quarter cup of water every 25-30 minutes. Stir mixture regularly.
- Jam is ready when the onions and bacon are so well simmered that they are indistinguishable one from another. Remove pan from heat and allow jam to cool for about 15-20 minutes in the pan, before transferring to a food processor. Pulse mixture for 2-3 seconds; jam will still have some chunky texture.
- Transfer to a small dish or jelly jar before serving.
- Jam can be refrigerated, covered, for up to two weeks.
Yields ½ to 1 cup
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