Bacon Jam

1-1/2 pounds sliced bacon
2 sweet yellow onions, preferably Vidalia, diced small
3 garlic cloves, crushed
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup real maple syrup
3/4 cup brewed coffee

Slice bacon into 1" pieces, cutting through the all slices at once. Cook over medium-high heat in a wide skillet, stirring occasionally. Bacon will foam as it cooks and releases its fat. After 15-20 minutes when there seems to be more foam than bacon and its evenly browned it's ready to be removed with a slotted spoon to drain on paper towels. Pour off all the fat into a glass bowl or measuring cup and wipe out any darkened grit but do not remove the browned layer on the bottom of the skillet. Return 1 tablespoon of fat to the skillet and add onions and garlic to cook until translucent, about 6 minutes stirring every few minutes. Add remaining ingredients and boil scraping with a wooden spoon or flat spatula to bring up the flavorful browned bits from the bottom of the skillet about 2 minutes more.  Now, move all of this to crockpot and add bacon back in. DO NOT COVER! Allow this to cook on high in the crockpot uncovered to thicken and concentrate the flavors for about 4 hours. It will still have some liquid but not covering the bacon and onion, but this will thicken to a jam consistency after refrigeration. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Jan Burke.