(Served with brie and sourdough baguette in picture)
1 lb peppered bacon
1/2 white onion, finely chopped
1/2 c brown sugar
1 Tbsp cinnamon
1/2 c apple cider vinegar
1/2 c strong brewed black coffee
1/2 c pure maple syrup
2 Tbsp whole grain mustard
2 Tbsp hot sauce
Prepared ingredients. Cut bacon into lardons. Fry bacon until crispy and perfectly browned. Remove from heat, and then use a slotted spoon to remove bacon from grease. Keep grease in pan. You will want like 1/4 cup of bacon grease left in pan.
Heat bacon grease to medium high, add onion. Cook until onions are tender and translucent.
When the onions are done, add brown sugar and cinnamon. Once this mixture is bubbling, add apple cider vinegar, coffee and mayple syrup. Stir til the vinegar and coffee have started to evaporate and you have a nice syrupy bubbly mix.
Remove from heat. Add mustard and hot sauce. Let cool. Run through a food processor for a smoother jam consistency if desired.
Place in air tight container and store in refrigerator.