1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
¼ cup cider vinegar
¾ cup coffee (brewed)
¼ cup brown sugar
¼ cup maple syrup
¼ cup bourbon
2 chipotle chilis in adobo, chopped
½ teaspoon cumin
pepper to taste
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
Add the onions and sauté until tender, about 5-7 minutes.
Add the garlic and sauté until fragrant, about a minute.
Add the vinegar and deglaze the pan.
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.
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.
If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.