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from the kitchen of Sharmagne Leland-St. John
1 pound thick smoked bacon, cut into 1 inch pieces
1 large Spanish onion, sliced
4 cloves garlic, minced
1⁄4 cup apple cider vinegar
3⁄4 cup coffee, brewed
1⁄4 cup brown sugar
1⁄4 cup maple syrup
1⁄4 cup good quality Kentucky bourbon
1-2 dried smoked jalapeños, chopped
1⁄2 teaspoon cumin
Pepper, to taste
In a large iron skillet over medium heat, fry the bacon
until the fat is rendered and the bacon starts to get
crisp. Set aside, reserving 1 tablespoon of the grease
in the skillet. Add the onions to the skillet and sauté
until tender, approximately 5-7 minutes. Add the garlic
and sauté approximately one minute, until fragrant. Add
the vinegar and deglaze. Add the coffee, brown sugar,
maple syrup, bourbon, bacon, chilies, cumin and pepper.
Lower the heat and simmer until reduced to a syrupy
consistency, approximately 1-2 hours.
Process the jam in a food processor until smooth but still
has the texture of the bacon.
Can be stored in a sealed container in the refrigerator
for up to one month.