Bacon Jam
  • 1½ pounds sliced bacon, cut crosswise into 1 inch pieces
  • 3 medium yellow onions, diced
  • 4 cloves garlic, minced
  • ¾ cup strongly brewed coffee
  • ½ cup apple cider vinegar
  • ½ cup packed brown sugar
  • ¼ cup real maple syrup
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  1. In a large heavy pot (I used my Dutch Oven) over medium heat, cooked the bacon until browned and crisp. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel lined plate to drain.
  2. Pour off all but about 2 tablespoons of the bacon fat and add the diced onions and garlic. Cook for about 5 minutes until the onions are soft. Add the coffee, apple cider vinegar, brown sugar, syrup, Balsamic vinegar, chili powder and cayenne pepper. Bring the mixture to a boil, reduce the heat and simmer for a couple of minutes. Make sure to scrape any browned bits from the bottom of your pot.
  3. Return the bacon to the pot and continue a slow simmer until the jam is thickened and the liquid is almost completely evaporated. This will take about 1 to 1½ hours.
  4. Set aside to cool slightly, about 10 minutes.
  5. Transfer the jam to the bowl of a food processor and pulse until coarsely chopped, about 5 or 6 pulses.
  6. Transfer the jam into glass jars and store in the refrigerator for up to 2 weeks.
  7. The jam is best served slightly warmed or at room temperature.
Recipe by Sunflower Supper Club at