Deviled Eggs with Bacon Jam

INGREDIENTS

• • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2 medium yellow onions, cut into smallish dice

  • 3 garlic cloves, smashed and peeled

  • 3/4 cup strongly brewed coffee

  • 1/2 cup cider vinegar

  • 1/2 cup packed dark brown sugar, or less to taste

  • 1/4 cup maple syrup (the real deal, please)

DIRECTIONS

• • 1. In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is browned and crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.

  • 2. Pour off all but 1 tablespoon drippings from the skillet. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.

  • 3. If making this on a stovetop, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.

  • 4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging. Makes 3 cups.

Serve with your favorite deviled egg recipe