sweet & spicy bacon jam
from vanillasugarblog.com


1 & ½ pounds of bacon (uncooked)
half of a medium red onion, finely diced
2-3 TB fresh chopped garlic
2-3 chipotles en adobo (with the sauce too), minced (this gives a mild heat; if you want more heat add more minced chipotles en adobo)
2 TB ketchup
¼ cup + 1 TB light brown sugar
½ ts allspice
½ TB double dutch cocoa powder
1 cup of brewed espresso
¼ cup Coke
1/4 cup apple cider vinegar
a couple dashes of black pepper

Slice up the bacon into 1-inch pieces. Cook in batches until cooked, all fat is rendered. Do not cook bacon till crisp. 
Drain cooked bacon on paper towels, remove all bacon fat from pan except for a couple tablespoons. 
Then over medium heat, cook the onion and garlic until they are just cooked thru and lightly brown.

Add back in the cooked bacon, all spices, all the liquids and all the rest of the ingredients. 
Turn heat to low, and let simmer for a couple hours until mixture has reduced and almost all liquid is gone. 
You should get a nice thick-like chili consistency. 
Place in bowl, cover with plastic wrap and let set up in fridge for at least 4 hours or overnight.

Then place bacon jam into a food processor, and puree for a few pulses. Don’t puree too much, we want to have chunks.

Makes about 1 & ½ cups of jam.
Keeps well in the fridge (tightly covered) for about 5-6 days.
Not sure how it freezes.