Maple Bacon Jam

1 pound thick smoked bacon , cut into 1 inch pieces

1 large onion, sliced

4 cloves garlic, chopped

1/4 cup cider vinegar

3/4 cup coffee (brewed)

1/4 cup brown sugar

1/4 cup Great River Maple Syrup

1/4 cup bourbon

1-2 chipotle chilis adobo, chopped

1/2 teaspoon cumin

Pepper, to taste

1. Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy. Then set aside, reserving 1 tablespoon of the grease in the pan. 
2. Next add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the vinegar and deglaze the pan.
5. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
6. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
7. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks 

Bacon jam is pictured here with avocado, egg (sunny side up) and aged cheddar sandwich on a sweet potato pancake "bun" (separate recipe).