Bacon Jam

Bacon, it's my JAM!!!! And a really good addition to everything...Cheese platters, mac and cheese, quinoa salad, grilled cheese sandwiches, literally everything!

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces 

2 medium yellow onions, diced small 
3 garlic cloves, smashed and peeled 
1/2 cup cider vinegar 
1/2 cup packed dark-brown sugar 
1/4 cup pure maple syrup
1 tbs freeze dried coffee 
3/4 cup rum

Fry the bacon until browned set aside. Pour off all but 1 tablespoon fat from pan. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, maple syrup, coffee and rum. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. 

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.