Preparation

1. ​Render the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy (about 15-20 minutes).
2. ​Drain and Reserve: Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Carefully pour off most of the bacon fat, leaving about 1 tablespoon in the skillet.
3. ​Sauté Aromatics: Add the diced onion and shallots to the skillet with the reserved bacon fat. Cook over medium heat for 8-10 minutes, until they are very soft and starting to caramelize. Add the minced garlic and cook for 1 additional minute until fragrant.
4. ​Combine Ingredients: Return the cooked bacon to the skillet. Add the brown sugar, maple syrup, apple cider vinegar, coffee, bourbon (if using), smoked paprika, black pepper, and thyme leaves. Stir well to combine.
5. ​Simmer and Reduce: Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, stirring occasionally, for 25-30 minutes. The mixture should thicken significantly, developing a deep, dark glaze.
6. ​Finish: Remove from heat and stir in the balsamic vinegar.
7. ​Optional Pulse: For a smoother, more "jam-like" consistency, let the mixture cool slightly, then transfer to a food processor and pulse 3-4 times until desired texture is reached. (The jam shown in the image is slightly pulsed).
8. ​Serve: Let the bacon jam cool to room temperature before serving. Transfer to a clean jar and store in the refrigerator for up to two weeks. Reheat gently before serving.