Bacon Jam with Onion Garlic Coffee Balsamic Brown Sugar Maple Syrup

Bacon, egg, cheese and bacon jam breakfast muffin.

Bacon Jam with Onion Garlic Coffee Balsamic Brown Sugar Maple Syrup

Servings: Makes 3 cups

Prep time: 1 hour 45 minutes


  • 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 / balsamic vinegar
  • 1/2 cup / packed dark brown sugar or less to taste
  • 1/4 cup / maple syrup (the real deal, please)


  1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, 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 and reserve for another use. 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. (Follow this part closely) 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. Watch closely at the end and you’ll know when it turns to the right consistency.
  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 the amount you will be using, more than you think to a pan and rewarm gently over low heat or pop in microwave for a few moments prior to indulging.