Cut the bacon into ¼ inch pieces and fry slowly over medium low to medium heat until all the fat has been rendered out and the bacon is crispy, resembling bacon bits.

Drain off all the fat and add the butter, red onion, garlic and black pepper.

Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.

Add the maple syrup, balsamic vinegar, beer(or coffee) and thyme. Simmer very slowly and reduce this mixture for another 20 minutes or more, until it reaches a jam-like consistency. Pay close attention to the jam, stirring often until practically all of the liquid boils off.

Serve warm or reheat a little at a tie in the microwave for a few seconds as needed.

This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.

If keeping for longer than a week, use the pressure canning method recommended by the jar manufacturer.