Maple-Infused Harissa Bacon Jam

Place the sliced bacon in a cold Dutch oven or heavy skillet. Turn heat to medium and cook, stirring occasionally, until the fat renders and the bacon is crispy (approx. 10-15 minutes).

Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Drain all but roughly 30ml (2 tablespoons) of the rendered fat from the pan.

Add the diced red onion to the reserved hot fat. Sauté over medium heat until softened and beginning to caramelize, about 8-10 minutes. Add minced garlic and cook for 1 additional minute until fragrant.

Stir in the rose harissa paste, maple syrup, brewed coffee, and apple cider vinegar. Increase heat to high and bring the mixture to a boil. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.

Return the cooked bacon to the pan. Reduce heat to low and maintain a gentle simmer. Cook uncovered, stirring occasionally, until the liquid reduces to a thick, syrupy consistency, about 30-45 minutes.

Remove from heat. For a more spreadable jam, pulse the mixture 2-3 times in a food processor while warm. For a rustic, chunky texture, skip this step. Transfer to a sterile jar or container.