Bacon Jam
1 1/2 pounds of bacon, diced small
1 onion, peeled, chopped
3 cloves garlic, peeled
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup dark coffee
1/2 teaspoon black pepper
To make the bacon jam: In a medium deep skillet, render the bacon. Continue cooking the bacon over medium-high heat, stirring frequently, until the bacon browns. Transfer it to a paper towel-lined tray. Drain all but 2 tablespoons of the bacon drippings. Place the skillet back over the medium-high heat and add the onion and garlic. Stir and reduce heat to medium. Continue to cook until the onion is translucent. Add the cider vinegar, brown sugar, maple syrup, coffee and black pepper.
Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onion mixture. Simmer uncovered, stirring occasionally, adding water if it seems to be drying out. When the onions are soft and the liquid is thick and syrupy, remove the skillet from the heat and let stand for 5 minutes. Transfer to a food processor and pulse several times or until the bacon jam is a spreadable consistency.
Store in fridge.
Source: Lincoln Journal Star newspaper, Aug 30, 2011