• 1 pound bacon thick-cut into 1" pieces
  • 1 each onion large, halved, thin sliced
  • 1 each shallot minced
  • 5 cloves garlic minced
  • 3/4 cup brewed coffee darker roast recommended
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 1/3 cup maple syrup
  • 2 TBL dark brown sugar packed
  • 1 TBL honey
  • 1 teaspoon allspice ground
  • 1 teaspoon chili powder


  1. In a dutch oven, over medium-high heat, add bacon and cook until crisp approximately 20 minutes. Stir as needed
  2. With slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in pot
  3. Return pot to medium heat. Add onion, shallot and garlic. Cook until onion is softened approximately 10 minutes. Stir at needed
  4. Return bacon pot. Add in coffee, water, vinegar, maple syrup, sugar, honey, allspice and chili powder. Mix well to combine
  5. Bring to a simmer and cook, stirring occasionally to prevent scorching, until mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across bottom of pot approximately 1-1.5 hours
  6. Remove from heat and let bacon mixture cool for 15 minutes. Using a slotted spoon, transfer mixture to a food processor, leaving excess fat behind. Pulse bacon mixture until finely chopped approximately 5 pulses or until mixture has reached desired consistency.
  7. Transfer jam to jars and refrigerate.

Bring bacon jam up to room temperature prior to serving before serving.