Rosemary Maple Bacon Preserve

Transient

1 lb Bacon Slices, into 1/4 inch pieces

2 Onions, thinly sliced

8 Garlic cloves, diced

1 Cup Brewed Black Coffee

2/3 Cup Brown Sugar, packed

1/2 Cup Maple Syrup

1/3 Cup Apple Cider Vinegar

1 tbsp Fresh Rosemary, finely chopped (optional)

Cook bacon until browned. Leave 1 tbsp of bacon fat in pan and add in your garlic and onions, sauté on medium heat until golden. Add in coffee, brown sugar, maple syrup, vinegar and rosemary. Increase heat to high, until you reach boiling. Once boiling reduce heat and let simmer for about 50 minutes, or until reaches a thick syrup-like texture. Let cool and transfer directly into serving dish. For a smoother consistency, place cool jam in food processor and pulse until you reach desired texture. 

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