Ingredients

• 2 pounds bacon , cut into 1-inch pieces
• 0.5 cups bacon drippings
• 2 large yellow onions , cut into very thin slivers
• 0.5 cups brown sugar
• 0.25 cups garlic , minced
• 1 teaspoon ground cayenne pepper
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 cup bourbon whiskey
• 1 cup brewed coffee
• 0.5 cups sherry vinegar
• 0.5 cups maple syrup
• 0.75 cups ketchup

Instructions

1. 1 Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
2. 2 Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
3. 3 Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

Nutrition per serving