This savory jam can be used at breakfast, lunch or dinner as a great accompaniment to eggs, toast, burgers and grilled meats. Try adding chile powder if you prefer a little heat.
Yield 3 cups
2 lbs hickory-smoked bacon, cut into 1-inch cubes
2 large onions, minced
1 head garlic, minced
1½ cups brewed coffee
1 cup water
½ cup apple cider vinegar
½ cup maple syrup
½ cup light brown sugar
1 Tbsp honey
Heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving the fat in the pot.
Add the onions and garlic and cook until soft and translucent. Add bacon, coffee, water, vinegar, syrup, sugar and honey. Bring to a simmer and cook over low heat for 2 hours, or until the mixture becomes thick and syrupy.
Remove from heat and transfer to a food processor. Purée until finely chopped. Place in an airtight jar and store in the refrigerator for up to one month.