I wouldn’t have believed there was a recipe for this. I’m sure it would be absolutely delicious with Stillmeadow Farm bacon.

(makes about 2 cups)

1 pound nitrate / nitrate free bacon, roughly chopped (this is a good time to use the less expensive end cuts)
1 onion, diced
1/4 C apple cider vinegar
1/3 C maple syrup
3/4 C brewed coffee

Preheat your oven to 300?
In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes
Remove the bacon from the pot with a slotted spoon and leave about 1 T fat in the pan. (Reserve the remainder for another use)
Add the onion to the pot and saute until it is golden brown and softened, about 10 minutes.
Add the maple syrup, coffee, apple cider vinegar and bacon.
Bring to a simmer, cover, and place in the middle rack of your oven.
Let it hang out in there for about 3 hours, or until it has reached a syrupy consistency. Keep in mind that it will thicken and solidify a great deal once it’s cold or room temperature.
Transfer to a food processor and pulse 6-8 times or until it has reached an even consistency, not quite pureed, but without large chunks.
Store in glass jars and refrigerate. It should keep for a good 2 weeks.

What to do with your magical bacon jam?

(You mean aside from eating it with a spoon?)

Make BLT bites: Spoon a teaspoon or so of bacon jam onto an endive leaf or a gluten-free cracker, and top with a halved cherry tomato and baby arugula leaf.
Spoon it onto some Grain-Free Everything Crackers for a simple afternoon snack.
Warm it up and serve it on vanilla bean ice cream. Bacon for dessert!
Fold it into scrambled eggs, or add it to an omelette or frittata.
Top a burger with bacon jam and slices of tomato and avocado for an epic BLT burger.
If you really want to impress your friends, add it to the charcuterie platter at your swanky cocktail party with other patés and spreads.
Make a large batch and give it as gifts for those hard to shop for friends and family.