This savory jam can be used as a topping for burgers, a spread on toast, or as a dip!
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Ingredients
2 pounds maple flavored bacon, cut into 1-inch pieces
2 large onions, diced
6 cloves garlic, minced
1 cup apple cider vinegar
½ cup pure maple syrup
1 cup strong, black coffee
½ cup sugar
¼ cup molasses
¼ teaspoon all-spice
½ teaspoon chili powder
½ teaspoon pink Himalayan salt
¼ teaspoon ground black pepper
Directions
In a large pan over medium-high heat, cook bacon pieces until brown and crispy. Remove
cooked bacon to a paper towel-lined plate and set aside. Drain bacon grease in a heat-safe jar or bacon grease saver.
Add diced onion to pan with 2 tablespoons bacon grease and sauté for approximately 12-15
minutes or until onions are tender and caramelized. Add garlic and sauté for approximately 2-3 minutes.
Carefully add vinegar, maple syrup, black coffee, sugar, molasses, and spices to pan. Whisk
together and scrape up any browned bits stuck to the pan. Return bacon to pan. Bring to a boil, then reduce heat to simmer on low heat for one hour, making sure to stir often to avoid
scorching.
Remove pan from heat.
Carefully transfer mixture to a food processor and pulse until coarsely chopped.
Prepare pressure canner with water and rack and bring to a low boil.
Prepare 4-ounce canning jars by ensuring they are clean and sanitized.
Using a canning funnel, fill jars to the ½-inch headspace mark. Carefully, wipe the rims of the
filled jars with a clean paper towel or dish towel that has been dipped in vinegar to remove any residue. Add canning lids and tighten rings with fingertips. Do not over-tighten the rings!
Using canning jar lifter, carefully add jars to pressure canner.
Following your pressure canner’s manufacturer’s recommendations, process the jars to the
recommended pressure based on your altitude for 75 minutes.
Bring your pressure canner back to zero pressure based on your canner’s manufacturer’s
recommended process.
Remove lid from pressure canner and allow jars to remain in the canner for at least 10-
15 minutes before removing. Remove the jars with canning jar lifter and place jars on a dry dish towel. Do not place jars directly on your countertop!
Allow jars to sit undisturbed for 24 hours.
After the 24-hour period, check jars for proper sealing. If jars have sealed, wipe jars down with vinegar to remove any remaining residue and store in a cool, dark place.
If the jars did not seal, store jars in the refrigerator for up to 4 weeks.
Note: While the National Center has not tested this recipe for Home Food Preservation, it does meet their requirements for canning meat.
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