Bacon Jam

This is a family favourite since our first Bacon Day. Put this on crackers, toast or even baked Brie. 

• 1 lb. good-quality nitrate-free bacon

• 1 small onion, minced

• 4-5 garlic cloves, minced

• 1/2 cup packed brown sugar

• 1/2 cup brewed coffee (hot or cold)

• 1/4 cup maple syrup

• 1 Tbsp. balsamic vinegar 

• 1 Tbsp. grainy mustard 

Roughly chop the bacon and cook it in a heavy saucepan until crispy; transfer to a bowl using a slotted spoon, draining off most of the drippings. Sauté the onion and garlic cloves for 5 minutes until soft and start to turn golden. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Place in warm clean jars and keep in refrigerator until wanted, this won't keep long and shouldn't. Serve warm or cold.