- 1 lb uncooked bacon, chopped into 1/2" - 1" pieces.
- 1 cup yellow sweet onion, finely chopped
- 2 shallots, peeled and finely chopped
- 3-4 drops of liquid smoke, optional (see notes)
- 2 cloves of garlic, peeled and minced
- 1/2 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup brewed coffee, hot or cold
- Heat a large skillet on medium heat, and cook bacon pieces until crispy. Remove the pieces to a double layer of paper towels and set aside to drain.
- Carefully drain out all but about 1 TBS of the bacon grease (save the rest for other uses!)
- Add the onion and shallots to the pan and cook until caramelized, this could take 20 minutes or more. Add the garlic and cook for 2 minutes more.
- Add the liquid smoke (if using), brown sugar, maple syrup, apple cider vinegar, and coffee.
- Return the cooked bacon to the pan and mix everything together.
- Reduce heat to low and allow to cook until the base is thick and and the mixture has taken on a jam-like consistency. Taste and adjust sweetness or smokiness as needed by adding more brown sugar or maple syrup, or a few extra drops of liquid smoke.
- Allow to cool and store in an airtight container in the refrigerator.
Depending on the type of bacon you use, you may want to alter the sweetness and/or the smokiness of your jam. If you are using a sweet maple/brown sugar bacon and want some more smoke, add a few drops of liquid smoke. If you want more sweetness, add a bit more brown sugar or maple syrup - I encourage you to taste and adjust so that the jam is perfect for your tastes.