Bacon Jam

In heavy skillet or Dutch oven over medium heat, cook bacon until crispy. Tilt the pan to one side and carefully ladle off all but 2 tablespoons off excess grease. Add onions and salt, cook over low heat until browned and slightly caramelized. Add garlic and cook for additional 1 minute. Tilt pan and remove all but 1/2 tablespoon of excess grease.

Stir in brown sugar, cider vinegar, black pepper, cayenne pepper, cumin, and prepared strong black coffee. Let mixture cook down until slightly thickened and browned, 20–25 minutes. Remove from heat and stir in balsamic vinegar.

Serve warm over crusty french bread or crostini. Store leftovers in the refrigerator in an airtight container or mason jar.