I have fallen in love.

From the particularly second my eyes laid upon Rebecca’s recipe for Bacon Jam aka “Ooh Mommy” Jam, I was extremely curious and extremely hungry. Over a few days I found myself always coming back to her recipe wondering what it could possibly taste like. Is it an overly sweet jam with chunks of chewy bacon? Is a savory jam that would work slathered on cornbread or smeared on toast with a fried egg on top?

So I told myself to get on with it and make it already, and I’m so glad I did.

In this method, bacon is slowly cooked with onions and garlic in a satisfying concoction of coffee, maple syrup and brown sugar with some tang from cider vinegar until the sauce is thick and the bacon and onions melt in your mouth (only be careful not to burn your tongue when taste testing). After it’s quickly blitzed in a food processor, it’s ready to be served or spread!

Yup. It’s true! Bacon jam. Have you ever heard of it? It’s the next go-to thing since Nutella for your breakfast toast. But then again, it could be for your lunch or dinner toast too.

To cook this Bacon Jam Set out:

bacon
onions
garlic
brown sugar
maple syrup
apple cider vinegar
pepper
strong coffee

Three whopping pounds of bacon will be needed. It sounds like a lot but this makes a lot of jam! With a sharp knife, slice the bacon into one-inch pieces.

In a large pot or Dutch oven, cook the bacon until crispy and fully cooked.

In the meantime, thinly slice up the four onions. Rebecca’s recipe calls for yellow onions, but I had a big sack of sweet onions so I used those instead. But either type of onions will work in this method.

Smash and peel eight cloves and garlic. Lots of garlic equals lots of flavor!

Once the bacon is golden and crisp, use a slotted spoon to remove the bacon.

Transfer the cooked bacon to a paper towel lined plate to drain and cool.

Carefully spoon most of the hot bacon grease into a jar, leave a couple tablespoons in the dutch oven. Once completely cooled, store in your fridge and use for frying eggs, greasing a skillet etc.

Place the Dutch oven back over medium-high heat and add in the sliced onions and smashed garlic. Reduce the heat to medium and continue to cook low and slow, stirring occasionally.

You’ll want to continue to cook the onions down until they are pretty translucent and soft.

In a large bowl measure and add in 1 cup of brown sugar.

Pour in 1-1/2 cups strong coffee.

Then 1 cup apple cider vinegar.

1/2 cup pure maple syrup.

Season with 1 teaspoon freshly ground black pepper.

Whisk until the sugar dissolves.

Pour that liquid gold over the onions and garlic and give it a good stir as well.

Bring the mixture up to a hard boil for about 2 to 4 minutes before adding in the bacon.

Reduce the heat to low, uncover and simmer until the sauce is thick and the onions start to melt. It takes a good hour to an hour and a half for this all to happen. But your home will fill with a smell I can only describe as a bacon-y barbecue smell which is what I hope heaven will smell like.

When all is said and done and the liquid has reduced, this is what it should look like. Fabulous! I could’ve stopped here and ate it all by spoonful.

Add it to your food processor, fitted with the blade attachment. Secure the lid on tight, and pulsed until it resembles jam.

You could keep going for a smoother consistency but I like texture. So I stopped right here.

It’s the most satisfying blend of flavors your tastebuds won’t know what hit’em. I can’t seem stop thinking of ways I can consume it, it’s crazy… crazy satisfying that is! Serve with warm biscuits or spread on toast and top with a fried or poached egg.