The reason why you add coffee to bacon jam is because the coffee deepens the flavor of the bacon jam and also adds a complex, slightly bitter and earthy depth which balances the sweetness from the sugar and syrup and the coffee also complements the smoky and savory bacon without it tasting distinctly like coffee.
The coffee added to the bacon jam, basically acts a flavor enhancer, and boosts the richness, which creates a more sophisticated multilayered condiment, which is much like the expresso rubs that are used on meats.
The fat, syrup and vinegar when combined with the bacon itself is also going to transform the coffee flavor.
So basically the coffee added to the bacon jam basically adds depth.
Bacon jam is a savory and sweet relish that is made by slow cooking bacon with some onions, sugar or maple syrup and vinegar until it reaches a thick, jam like consistency.
Bacon jam was originally popularized in Seattle in 2007, for use on burgers, it is now a versatile condiment for sandwiches, charcuterie boards as well as various appetizers.
The common uses of bacon jam include use as toppings for bratwurst, hamburgers, grilled chicken or even use as a pizza base.
Bacon jam is also commonly served with soft scrambled eggs or on biscuits, or even spread on bagels and toast.
You can also pair bacon jam with baked brie or goat cheese on crackers or crostini.
The bacon jam is also used as a flavor booster and added potatoes, stews and soups to add depth.
To make bacon jam, you cook chopped bacon until crispy and then drain most grease, but leave 1 to 2 tablespoons of grease for sauteing onions.
Then saute the onions until they are soft, then simmer with all the other ingredients on low heat for 1 hour to 2 hours until the liquid has become syrupy.
Then pulse the finished mixture in a food processor for a smoother, spreadable consistency or leave it until chunky.