Step 1: The Ingredients
2 pounds smoked bacon (or use regular bacon and liquid smoke)
8 cloves garlic, chopped
2 medium brown onion sliced
6 tablespoons brown sugar
Tabasco sauce (according to taste)
2 cups coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
Honey (according to taste)
Black pepper to taste
* extra water
This recipe will produce 2 10 ounce jars
Step 2: Cooking the Bacon Down
In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces. I did my cooking outside on my BBQ's sideburner to not fill the house COMPLETELY with bacon smell. The wife was happy.
Step 3: Fry the Veggies
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Step 4: Putting Everything Together
Cut the bacon into 1 inch pieces before putting the bacon, onion and garlic into a heavy based cast iron pot. Add the rest of the ingredients except for the water. Simmer for 4.5 hours. Add 1/4 of a cup of water every 25-30 minutes if the liquid reduces too fast. Stir the pot at this time too if you don't need to add water.
Step 5: Refining Process
Using a wire strainer I place the entire mixture to drain any liquid and cool. Let it set there for 20-25 minutes. Place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like. I add honey to sweeten it up a tad.
This step is additional but I find it works just a little more.
Line a strainer with cheesecloth and add the bacon jam from the food processor. Let it sit there for 20-25 minutes.
Step 6: "Preserving"
I say this loosely. You are NOT going to preserve this but you want to put your new bacon jam in a glass jar. I placed one in fridge for later and I have one out to eat.