Ingredients
2 pounds bacon strips, cut into 1/2-inch pieces2 large Vidalia onions, chopped4 garlic cloves, minced2 cups strong brewed coffee1 cup cider vinegar1 cup unsweetened pineapple juice1/2 cup Nutella1/4 cup crushed pineapple, drained2 tablespoons brown sugar1/2 teaspoon ground cinnamon1/4 teaspoon pepper1/3 cup peach nectar
Preparation
Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan.
Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped.
Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened.
Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.
