Homemade Bacon Jam
500g Applewood Smoked Bacon (thick-cut), sliced into quarters
4 Cloves Garlic, peeled and chopped
1 Medium Brown Onion, peeled and diced
1 Medium Red Onion, peeled and diced
3-4 Chipotles en Adobo, chopped
2 tsp Adobo Sauce from the can
½ tsp Smoked Paprika
3 Tbsp Brown Sugar or Coconut Sugar
1 Cup Brewed Coffee
¼ Cup Apple Cider Vinegar
¼ Cup Maple Syrup
Freshly Ground Black Pepper
In a large saucepan, cook the bacon until the fat is rendered, but not too crisp. Remove the bacon with a slotted spoon, and set aside. Pour the rendered bacon fat in a bowl for another use.
Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the onion and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the Chipotle, cooked bacon, smoked paprika, brown sugar, and give a good stir. Mix in the coffee, vinegar, maple syrup, and some freshly ground black pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for about two hours, stirring occasionally. If the jam starts to get dry, add a couple of tablespoon of water at a time.
Allow the bacon mixture to cool slightly before you puree it with a handheld blender to the desire consistency, or leaving some small chunks of bacon bits.