It's sweet, spicy, smoky, and irresistible on toasted sourdough or with cheese and crackers.
1 pound thick smoked bacon, cut into 1 inch pieces
1 small onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon
2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
Process the jam in a food processor or blender to smooth it out a bit but not too much as you want to have the texture of the bacon. If you don't finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks. Can be canned in sterile jars to last longer.
From Closet Cooking.