Yummy Bacon Jam!

bacon jam

bacon jam after pulsing in food processor

I can't keep myself from changing recipes so I have not tasted the original recipe. See additions section for my alterations.

1) Cut the bacon into half-inch slices and add them to a large frying pan. Don’t worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bit are ok.
2) Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
3) Lower heat to medium-low. Add the onions (garlic, capers, and jalapenos) to the pan and slowly cook/sweat then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
4) Add the coffee, 1/2 cup of water and the reserved bacon and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like.
5) Remove from heat and stir through the balsamic. Taste for seasoning - add pepper and salt to taste.
6) At this stage, you can leave the jam chunky or put it in a food processor. I opted to run it through the food processor to turn it into an easy spread.
Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear. Stir well to redistribute the fat.
I canned mine to send for holiday gifts. The fat gathers at the top and isn't pretty, but once stirred it's