2teaspoonsfresh thymeor a handful of thyme stalks (optional. I love it but not everyone likes thyme)
1teaspoonsaltcheck the saltiness of the bacon before adding salt
Cook bacon in a heavy, large pot (like a dutch oven) over medium-high heat. You want the heat high enough that the bacon is frying and not just boiling. But watch that it doesn't burn or smoke.
Meanwhile, finely dice your onions and set aside.
When the bacon is crisp and the fat is foaming, turn off the heat and drain the fat from the bacon. I use a colander with a cheesecloth inside of it (check my FB live to see that). You could strain the bacon and then just skim the top with a spoon, as well.
Cool the bacon and then chop the bacon into pieces smaller than ½ inch. You want your bacon pieces to be similar in size to your onion pieces.
Add 1 teaspoon of the olive oil and about 1 tablespoon of the bacon fat back into the dutch oven and return it to medium heat.
As the oil heats, scrape the sides of the pan. When the oil is fairly hot add the onions.
Continue stirring and scraping the sides of the pan while cooking the onions.
When the onions are translucent add the sherry wine, brown sugar, pepper, red pepper, full thyme stalks, and bacon.
Stir the coffee into the bacon mixture and simmer until the mixture is "jammy" in texture and a nice deep color. Usually about 8-10 minutes.
Take it off the heat and remove the thyme stems. Add the balsamic vinegar, olive oil, salt (if needed), and a bit more fresh thyme.
Stir and add to jars. Cool.
This jam saves well in the fridge for 1-2 weeks. Although it won't last that long in most homes.