Bacon Jam

By vealam

Ingredients

• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 tablespoon dark brown sugar
• 1 tablespoon Sriracha or hot sauce
• 1 cup coffee
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• Black pepper to taste

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan.
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly.
Jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to two weeks.