1 1/2 pounds bacon, diced small
1 onion, peeled and chopped
3 cloves garlic, peeled
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup pure maple syrup
3/4 cup strong, brewed coffee
1/4 teaspoon black pepper

In a medium, deep skillet, render the bacon. Continue cooking bacon over medium-high heat, stirring frequently, until bacon browns. Transfer it to a paper towel-lined tray. Drain all but 2 tablespoons of drippings.

Place skillet back over medium-high heat and add the onion and garlic. Stir and reduce heat to medium. Continue to cook until onion is translucent. Add the cider vinegar, brown sugar, maple syrup, coffee and black pepper.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir browned bacon into onion mixture. Simmer uncovered, stirring occasionally, adding water if it seems to be drying out. When onions are soft and liquid is thick and syrupy, remove skillet from heat and let stand for 5 minutes. Transfer to a food processor and pulse several times or until bacon jam is a spreadable consistency.

Serve as a hot-dog or burger topping or on biscuits or toast.

Makes about 2 cups.

— Recipe from chef Aaron Cozadd of Union Woodshop, Clarkston, Mich.