- 1 lb bacon (I used some very lovely Scottish Bacon made locally by Island Taylored Meats)
- 1 onion, chopped
- 4-5 garlic cloves, chopped
- 1/2 cup packed brown sugar (I left this out, mainly because I didn’t have any in the house, so there was less carmelization & likely a change in the ‘jamminess’ of the jam)
- 1/2 cup brewed coffee (hot or cold)
- 1/4 cup maple syrup (this is enough to make the end product plenty sweet, without the brown sugar)
- 1 Tbsp. balsamic vinegar (optional, I used pomegranate balsamic)
- 1 Tbsp. grainy mustard (optional, I used a whole grain dijon )
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings.
Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, (add the brown sugar) coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold.
(the person who handed this recipe on to me, Lisa Wells, added a splash of brandy for good measure)