Maple Bourbon Bacon Jam
1 pound thick smoked bacon, cut into 1 inch
1 large onion, sliced
4 cloves garlic, chopped
1/4 C cider vinegar
3/4 C coffee (brewed)
1/4 C maple or brown sugar
1/4 C maple syrup
1/4 C bourbon
1-2 chipotle chilis in adobo, chopped
1/2 tsp cumin
pepper to taste
Cook the bacon in a large sauce pan over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 Tbsp of the grease in the pan.
Add the onions 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 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.