1. In a large skillet over medium heat, cook the bacon until it is crispy. Transfer to a paper towel-lined plate to drain, then chop the bacon into small pieces.
2. Discard most of the bacon fat from the skillet, leaving about 2 tablespoons in the pan.
3. Add the chopped onion to the skillet and cook over medium heat until it is soft and caramelized, about 10-15 minutes.
4. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Add the apple cider vinegar, erythritol, and brewed coffee to the skillet. Stir well to combine and bring to a simmer.
6. Return the chopped bacon to the skillet, then add the smoked paprika, black pepper, and sea salt. Stir in the 2 tablespoons of water and reduce the heat to low.
7. Simmer the mixture over low heat, stirring occasionally, until it thickens and reaches a jam-like consistency, about 30-40 minutes.
8. Remove the skillet from heat and let the bacon jam cool slightly before transferring it to a food processor.
9. Pulse the mixture a few times until it reaches your desired consistency. You can make it as chunky or as smooth as you like.
10. Transfer the finished bacon jam to a jar or airtight container and store it in the refrigerator for up to 2 weeks.
Variations & Tips
For a spicier version, add a finely chopped jalapeño or a pinch of cayenne pepper along with the onions. If you prefer a smokier flavor, consider adding a touch more smoked paprika or even a few drops of liquid smoke. For a touch of sweetness without adding carbs, a teaspoon of monk fruit sweetener can be substituted for the erythritol.
