adapted from Closet Cooking
1 pound thick smoked bacon, cut into 1-inch pieces
1 large onion, sliced
4 cloves garlic, chopped
14 cup cider vinegar
3/4 cup brewed coffee
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon
2 chipotle chiles in adobo sauce, seeds removed and chopped
1/2 teaspoon cumin
pepper to taste

Cook the bacon in a large saucepan over medium heat until the fat has been rendered and the bacon starts to get crispy. Set aside, reserving 1 tablespoon of the bacon grease in the pan. Add the onions to the bacon grease in the pan and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chiles, cumin and pepper and reduce the heat to a simmer. Simmer until the mixture is reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to maintain the bacon texture.

Makes 1-2 cups. May be stored in a sealed container in the refrigerator for up to 4 weeks.

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