1 pound thickly sliced bacon, chopped
1 large yellow onion, finely chopped
4 cloves garlic, roughly chopped
2/3 cup coffee
1/2 cup water
1/2 cup apple cider vinegar
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon unsalted butter
1 teaspoon chili powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
In a large pan or skillet over medium-high heat, cook bacon until browned and almost crispy.
Use a slotted spoon to transfer bacon to a paper towel-lined plate, then add onion to skillet and sauté over medium heat for 10-15 minutes, or until caramelized.
Add garlic and season with salt and pepper, and cook for 1 minute, or until fragrant.
Stir in coffee, water, apple cider vinegar, maple syrup, brown sugar, honey and butter, then season with chili powder and cinnamon.
Bring mixture to a simmer and cook, stirring frequently (and scraping browned bits off the bottom of the skillet), for 3-4 minutes.
Return bacon to pan and cook for 1-2 hours over low heat, or until thickened.
Once thickened, place “jam” in food processor and pulse until desired consistency is reached.
Let cool and store in air-tight jars. Enjoy!