Yields 1/2 – 1 Cup
1 lb smoked bacon, cut into 1-in pieces
4 cloves garlic, minced
1 medium onion, sliced
1 Tbsp dark brown sugar
1 Tbsp hot sauce or 1 tsp Ancho Chile Powder
1 Cup coffee
1/4 Cup Red Apple Balsamic or Espresso Balsamic Vinegar
1/4 Cup maple syrup
Black pepper to taste
In a dutch oven or other large heavy-bottomed pan, over medium heat, fry the bacon, in batches 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 2 Tbsp of the bacon drippings.
Return the pan to the stove, and saute the onion and garlic over medium heat in the remaining bacon fat until translucent. Add the bacon back to the pan of browned onions and garlic, and add the rest of the ingredients (except for the water). Bring to a boil before immediately reducing heat to a simmer.
Allow mixture to simmer for 2 hours, adding an additional 1/4 Cup of water every 25-30 min. Stir mixture regularly.
Jam is ready when the onions and bacon are so well simmered that they are indistinguishable. Remove pan from heat and allow jam to cool for about 15-20 minutes in the pan before placing in a food processor. Pulse mixture for 2-3 seconds; jam will still have some chunky texture. Transfer to a small dish or jar before serving. Can be refrigerated, covered, for up to two weeks.