Bacon Jam

• 1 pound bacon, cut into thin slices
• 4 large shallots, sliced thin
• 1/4 cup coconut palm sugar
• 1/4 cup grade A pure maple syrup
• 1/4 cup rice wine vinegar
• 3/4 cup strong coffee
• 1/2 cup water
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• Salt and pepper to taste

1. Cook the bacon over medium-high heat in a large non-stick skillet, 10 to 12 minutes, until it starts to crisp. With a slotted spoon, remove the bacon and set aside.
2. In the same skillet (no need to drain the bacon fat), add the shallots and saute 5 minutes, until soft and translucent. Add the syrup, sugar, vinegar, coffee, water, and bacon. Add in the cayenne, garlic powder and paprika. Season with salt and pepper. Bring to a boil. Reduce the heat to a simmer and cook, stirring from time to time, 50 to 60 minutes, until the onions are well caramelized. If the mixture becomes too dry, add a little more water.
3. Cool and transfer the mixture to a food processor. Pulse a few times until thick and chunky. Store in an air-tight container in the refrigerator, up to 1 week.

bacon, shallots, coconut palm sugar, maple syrup, rice wine vinegar, coffee, water, cayenne pepper, paprika, garlic, salt

Taken from food52.com/recipes/49550-bacon-jam (may not work)