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Credit: Stephen Gerike, Director of Foodservice Marketing/Innovation, National Pork Board, Des Moines, Iowa
The National Culinary Review, January 2016
1 lb. bacon, thick-cut in 1-inch pieces
1 large onion, halved, thin sliced
1 shallot, minced
5 garlic cloves, minced
¾ cup brewed coffee (darker roast)
½ cup water
1/3 cup cider vinegar
1/3 cup maple syrup
2 T. dark-brown sugar, packed
1 T. honey
1 t. ground allspice
1 t. chili powder
In Dutch oven over medium-high heat, add bacon; cook until crisp, about 20 minutes. Stir as needed. With slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered fat in pot. Return pot to medium heat. Add onion, shallot and garlic; cook until onion is softened, about 10 minutes. Stir at needed. Return bacon to pot; add coffee, water, vinegar, maple syrup, sugar, honey, allspice and chili powder. Mix well to combine. Bring to a simmer; cook 1-1½ hours, stirring occasionally to prevent scorching, until mixture thickens and rubber spatula or wooden spoon leaves trail when dragged across bottom of pot. Remove from heat; let bacon mixture cool for 15 minutes. Using slotted spoon, transfer mixture to food processor, leaving excess fat behind. Pulse bacon mixture until finely chopped, about five pulses, or until desired consistency. Transfer jam to jars; refrigerate. Bring up to room temperature before serving.
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