2 1/4 pounds double smoked bacon (1 kilogram)
8 cloves garlic, chopped
2 mediums onions, chopped
6 tablespoons brown sugar
2 teaspoons ground cumin
4 fresh chillies chopped and de-seeded (It depends how spicy you like it to be. If not, just remove this f
2 teaspoons Tabasco sauce (Adjust according to taste)
1/2 cup apple cider vinegar
1/2 cup of maple syrup (Adjust according to taste)
1 cup expresso
1 tablespoon shaved dark chocolate
Pepper to season
Water when necessary
If bacon is sliced, then begin to render bacon strip by strip and cut them into 1-2 inch portions
Add all chopped chillies, onions and garlic into the rendered bacon fat and cook them till the onions are translucent
Then add the cooked bacon, cumin, shaved dark chocolate, apple cider vinegar, Tabasco, maple syrup and coffee. Simmer uncovered on low for 2 – 3 hours.
Add 1/4 cup of water when it gets too dry. Add pepper to taste.
Allow it to cool before putting the mixture into a food processor. Pulse it 2-4 times depending how fine you want the jam to be.
NOTE: if preserving, process in a pressure canner. Alternatively, the jam will keep in the refrigerator for up to 4 weeks.