Sweet and Savory Bacon Onion Jam with Coffee and Maple Syrup
This rich, complex bacon onion jam combines smoky bacon with caramelized onions, coffee, and maple syrup for a sweet-savory condiment with a spicy kick. The long, slow cooking process transforms simple ingredients into a thick, jammy spread perfect for burgers, cheese boards, or grilled meats. Coffee adds unexpected depth while serrano peppers and Tabasco provide heat that balances the sweetness from brown sugar and maple syrup.
Ingredients
- 1 pound bacon
- 2 small onions, chopped
- 3 cloves garlic, chopped
- 2 serrano peppers, choppedjalapeños1:1note:milder heat
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- 2 tablespoons brown sugar
- 3 tablespoons pure maple syrup
- ¾ cup brewed coffee, brew it strongbeef broth1:1note:adds savory depth instead
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- 3 tablespoons apple cider vinegar
- 3 tablespoons balsamic vinegar
- 2 tablespoons Tabasco sauce, original recipe
- 1 teaspoon dark chili powder
Instructions
- 1
Heat a large pot to medium heat and add bacon, cooking until nearly crisp and brown
- 2
Transfer bacon to paper towel-lined plate and reserve bacon fat in pot
- 3
Cook onions in bacon fat for about 5 minutes until softened
- 4
Add garlic and serrano peppers, stirring and cooking for about 2 minutes
- 5
Add brown sugar, maple syrup, coffee, vinegars, Tabasco, and chili powder, stirring to combine
- 6
Bring mixture to a boil then reduce heat to simmer
- 7
Chop cooled bacon and add back to pot
- 8
Cook low and slow for about 2 hours, stirring occasionally until thick jam forms
- 9
Transfer to food processor and process until jammy consistency
- 10
Cool completely before transferring to storage containers
Tips
Use strong brewed coffee as it adds depth without making the jam taste like coffee - the flavor mellows during cooking.
Don't drain the bacon fat as it provides essential flavor and helps caramelize the onions.
For extra heat, substitute superhot chili powder like Scotch Bonnet or ghost pepper for the regular chili powder.
Good to Know
Refrigerate in airtight container for up to 2 weeks or freeze for up to 3 months
Can be made up to 1 week ahead - flavors improve with time
Serve at room temperature or slightly warm with burgers, cheese, crackers, or grilled meats
Common Mistakes
Don't rush the cooking process - slow simmering is essential for proper jam consistency
Avoid draining bacon fat as it's needed for flavor and cooking the vegetables
Substitutions
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FAQ
Can I make this in a slow cooker?
Yes, combine all ingredients except bacon in slow cooker, cook on low 4-6 hours, then add chopped cooked bacon in final 30 minutes.
How do I know when the jam is ready?
The mixture should coat a spoon and hold its shape when stirred. It will thicken more as it cools.
Can I reduce the heat level?
Remove seeds from serrano peppers, reduce Tabasco to 1 tablespoon, or use mild chili powder instead of dark.