Simple to make with no special equipment! I'm definitely NOT a "canner", but this was easy even for me!
Easy BACON JALAPENO RED-EYE JAM
Salty, sweet & spicy
1 lb. bacon, diced………………………………............1 TB reserved bacon grease
(I use thick, applewood smoked bacon, cut into small pieces with my kitchen scissors)
about 1/2 medium white or yellow sweet onion, diced (i.e.Texas, Vidalia or Maui)
3 cloves or 3 tsp. garlic, minced or crushed
4-5 fresh jalapeños, deseeded and diced (mine are red and green)
about 1 cup brewed coffee…………………..........…..1/4 cup real maple syrup
1/3 cup Balsamic or apple cider vinegar.......……......1 TB molasses or brown sugar
Kosher or sea salt to taste (depends how salty your bacon is ~ maybe 1 tsp.)
Black pepper to taste ~ or cayenne (if you want it hotter) ~ maybe 1/2 tsp.
NOTE: The jalapenos on my bush were turning red, which makes them hotter. If yours aren’t hot enough for your taste, add the cayenne pepper.
CAUTION: Don't touch your eyes after working with jalapenos! And be sure to wash all equipment and your hands really well with anti-bacterial soap.
I put the seeded jalapenos (cut into 1/4s) into my food processor, so I could get the pieces very tiny; then added the onion and pulsed a few times to dice that too.
Heat a large, heavy pot or Dutch oven over medium high heat. Cook the diced bacon, stirring frequently until the bacon is browned but not yet crispy (it will simmer for a couple of hours later, so take it out before it's as crispy as you would normally eat it). Use a slotted spoon to remove bacon to a paper towel lined plate. Drain the bacon grease, leaving about 1 TB in the pot.
Add onions, jalapeño, and garlic to the pot and cook over medium heat until the onions become translucent. (This should take about 3 minutes). Add bacon and remaining ingredients. Then, simmer on low for 1 to 2 hours, stirring occasionally. (If jam gets too dry, add more brewed coffee, 1/4 cup at a time.) When it’s nice and thick, remove from heat and allow to cool.
When it’s cooled, put about 2/3 of the jam in your food processor and just give it a couple of quick pulses (you still want it chunky, not mashed up). Mix with the jam left in pot. Scrape it all into a large glass jar with a lid (or 2 smaller ones), and store in refrigerator.