makes about 1 ½ cups
1/2 pound bacon, finely diced
1/2 pound onions, thinly sliced
1/4 cup coconut sugar
1/4 cup pomegranate molasses
1/2 cup black coffee
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 teaspoon red chile flakes
In a large, heavy pot, cook the bacon over medium-low heat until well browned. Remove and drain on paper towels. Pour off all but 1/4 cup of the bacon fat.
Add the onions to the pot and cook over low heat until translucent and very soft, about 15 minutes. Stir in the sugar and caramelize the onions until very deeply browned, about 15 minutes; be careful not to burn.
Add the bacon, pomegranate molasses, coffee, vinegar, soy sauce and chile flakes, and bring to a boil while stirring. Reduce the heat and simmer very slowly until it becomes thick and glossy brown, about 2 hours. Taste and add salt or more chile as needed, bearing in mind that flavors will as the jam cools. Remove from the stove and cool.
Transfer to a food processor and process into desired texture—smooth and spreadable or more chunky. Store in the fridge for up to 3 months.
Tuck a few spoonfuls of this into your next grilled cheese for an up-leveled indulgence.