Bacon Jam

Instructions

1. Cook the bacon
   In a large, heavy-bottomed pot or Dutch oven, cook the bacon pieces over medium heat until they begin to crisp and most of the fat has rendered, about 15-20 minutes. Stir occasionally to prevent burning. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
2. Caramelize the onions
   Add the diced onions to the pot with the reserved bacon fat. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized and jammy, about 25-30 minutes. Add a splash of water if they start to stick to the bottom of the pot.
3. Add aromatics and liquids
   Add the minced garlic to the onions and cook for 1 minute until fragrant. Return the cooked bacon to the pot, then add the apple cider vinegar, brown sugar, maple syrup, bourbon (if using), black pepper, cayenne pepper, and coffee. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Simmer and reduce
   Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for about 30-40 minutes until the liquid has reduced and the mixture has thickened to a jam-like consistency.
5. Blend for texture
   For a smoother consistency, transfer about half of the mixture to a food processor and pulse a few times until coarsely chopped. Return the processed portion to the pot and stir to combine with the chunkier half. Alternatively, use an immersion blender to briefly pulse the mixture directly in the pot.
6. Finish with balsamic
   Stir in the balsamic vinegar and smoked paprika. Taste and adjust seasonings if needed. The jam should be sweet, savory, and slightly tangy with a hint of spice.
7. Cool and store
   Remove from heat and let cool to room temperature. The jam will thicken further as it cools. Transfer to airtight containers and refrigerate for up to 2 weeks, or freeze for up to 3 months.