I know this isn't a great photo, sigh. But you know you've done something right when there isn't any bacon jam left over for a proper photo shoot. It was very well received!

Bacon Jam

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

2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/4 cup cider vinegar

1/4 cup balsamic vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

2 shots of espresso

1 cup red wine

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes, do not scrape bottom of your pan. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar brown sugar, maple syrup, red wine, and coffee and 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