- 1 pound smoked bacon
- 1 large yellow onion, thinly sliced
- 5 cloves garlic, minced
- 3 tablespoons dark brown sugar
- 2 tablespoons sriracha, plus more to taste
- 1 cup coffee
- 1/4 cup apple cider vinegar, plus more to taste
- 1/4 cup maple syrup, preferably grade B
- Freshly cracked black pepper
- In a large, heavy-bottomed pot or straight-sided sauté pan, cook the bacon in batches over medium-high heat until it's lightly browned and just starting to crisp. Transfer to a paper-towel-lined plate.
- Add the onion and garlic, and cook over medium heat until soft and translucent, 10-12 minutes.
- While the onion cooks, slice the bacon into 1-inch strips.
- Return the bacon to the pan, and add the brown sugar, sriracha, coffee, apple cider vinegar, and maple syrup. Bring to a boil, and reduce to a simmer.
- Simmer over low heat, stirring every now and then to prevent sticking, for 3-4 hours or until it has a thick, jam-like consistency and a deep, rich brown color.
- Let cool for 20 minutes, and then transfer to a food processor. Pulse for several seconds to finely chop and blend the jam. Season to taste with additional vinegar, sriracha, and salt.
- Allow the solids to settle, skim off as much of the fat as possible, and split between two 4-ounce glass jars.
- Serve at room temperature with crackers, crostini, or on a burger.
- Condiments/Sauces, Jellies/Jams
- Two 4-ounce jars of jam