Use the jam as a topping on French bread for an easy appetizer. Top with a dollop of locally produced goat cheese.
By / Photography By Chef Terri Milligan | March 15, 2015


Fry the bacon in batches in a sauté pan. Remove the bacon from the pan as you fry it and drain on a paper towel. Pour off all the bacon fat from the pan reserving one tablespoon.

Place the reserved tablespoon of bacon fat into a 1-quart saucepan. Add the onion to the pan and sauté until translucent. Add the garlic and cook for one minute, stirring often.

Return the bacon to the pan. Add the coffee, cider vinegar, brown sugar, maple syrup, hot sauce and black pepper. Bring to a boil then lower the heat to a simmer. The total simmer time for the jam is 1½ to 2 hours. Add the water in ¼ cup increments starting after 25 minutes of simmering. Add an additional ¼ cup every 25 minutes, stirring the jam frequently. The jam should have a thick but chunky consistency.

Place the jam in a food processor and pulse briefl y to smooth out the jam. The jam should still have some texture of bacon in the fi nished product. Store in a covered container in the refrigerator for up to three weeks.

Makes 1 cup


  • one pound of bacon, sliced into ¼ inch pieces
  • 4 cloves garlic, peeled and fi nely chopped
  • one medium onion, peeled and diced
  • 1 cup strong coffee
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • ¼ cup pure maple syrup
  • 2 or 3 drops of hot sauce such as Tabasco or Sriracha
  • ¼ teaspoon black pepper
  • ¾ cup water, divided
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