Bacon-Jalapeno Jam
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 1/2 pounds (24 oz) sliced bacon, cut into 1-inch pieces
2 medium yellow onions, diced
2 jalapenos, chopped (seed them if you want a milder jam)
3 garlic cloves, smashed and peeled
1/2 cup apple cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup maple syrup
3/4 cup brewed coffee
Instructions:
Cook the bacon in a big skillet or pot over medium-high heat until crisped and the fat is renedered (about 20 minutes). Use a slotted spoon to transfer the bacon onto a paper-towel lined plate and set aside. Pour all but a tablespoon of the fat from the skillet or pot, then add the onions, jalapenos and garlic. Saute until onions are translucent and jalapenos soft (6 minutes or so). Add the remainder of the ingredients (except the bacon) and bring the mixture to a boil, scraping up the browned bits from the bottom.
Stir in the bacon, then transfer mixture to a slow cooker and cook on high for about 4 hours (original recipe says this mixture gets syrupy, which I found not to be the case, but it turned out well anyway). Pulse in a food processor or blender to your desired level of chunkiness (I’d recommend leaning to the chunky side), cool, and store refrigerated in an airtight jar. Makes a generous pint.
From 10thkitchen.com