Bacon Jam

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   1. In a dutch oven, over medium-high heat, add bacon and cook until crisp approximately 20 minutes. Stir as needed

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   2. With slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in pot

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   3. Return pot to medium heat. Add onion, shallot and garlic. Cook until onion is softened approximately 10 minutes. Stir at needed

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   4. Return bacon pot. Add in coffee, water, vinegar, maple syrup, sugar, honey, allspice and chili powder. Mix well to combine

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   5. Bring to a simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across bottom of pot approximately 1-1.5 hours

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   6. Remove from heat and let bacon mixture cool for 15 minutes. Using a slotted spoon, transfer mixture to a food processor, leaving excess fat behind. Pulse bacon mixture until finely chopped approximately 5 pulses or until mixture has reached desired consistency.

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   7. Transfer jam to jars and refrigerate.

No additional tips available.