We can’t stop making this spread. It’s our third time this week because it’s amazing!

1. In a large skillet, cook the chopped bacon over medium heat until it is crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the skillet.

2. Add the diced onion to the skillet and cook until it becomes translucent, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the brown sugar, apple cider vinegar, maple syrup, brewed coffee, and balsamic vinegar to the skillet. Stir well to combine.

5. Return the cooked bacon to the skillet and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 30-40 minutes, stirring occasionally, until the mixture thickens and becomes jam-like.

6. Season with black pepper and adjust any other seasonings to taste.

7. Allow the bacon jam to cool slightly before transferring it to a jar or airtight container. Store in the refrigerator for up to two weeks.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño along with the onions. If you prefer a smokier flavor, try using smoked bacon or adding a dash of liquid smoke. You can also experiment with different types of vinegar, such as red wine vinegar, for a different tang. For a sweeter jam, increase the amount of maple syrup or add a tablespoon of honey. If you like a smoother texture, pulse the finished jam in a food processor a few times.