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Cheddar Apple Biscuits with Bacon Jam

Updated Bacon Jam

Servings 12 ounces
Author Brandon Matzek


  • 1 pound bacon, cut into 1-inch pieces
  • 1 large onion, thinly sliced
  • 5 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 1 cup brewed coffee
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 3/4 cup water
  • Freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon red wine vinegar


  • In a large, heavy bottom pot, cook the bacon over medium heat just until lightly brown and starting to crisp. Set aside to cool.
  • Add onion and garlic to the same pot and cook until soft and translucent (about 10 – 12 minutes), stirring occasionally. Return the bacon to pot along with the brown sugar, brewed coffee, apple cider vinegar, maple syrup and water, stirring to combine. Bring the mixture to a boil, then reduce to low and simmer uncovered for 2 1/2 hours, stirring every once in a while to prevent sticking, until thick and dark brown in color.
  • Transfer to a food processor, and pulse several times to reach a chunky jam texture. Pulse in several turns of black pepper, smoked paprika, and red wine vinegar. Season to taste with additional red wine vinegar (to brighten flavors).