Step 1

Peel, halve, then thinly slice the onions. Cover and set aside. Covering the onions will stop your eyes from watering further.

Step 2

Using the same board and knife, chop up the beef bacon into bite-sized pieces, about 2.5cm/1". This will require some effort because of the fat. Just "saw through" the fat.

Step 3

Heat a large frying pan on medium heat and tip in the bacon slices. Fry for about 5 minutes to crisp the bacon up. This level of heat (as opposed to high for browning) will draw out the bacon fat. When done, tip out onto a kitchen paper line plate and set aside.

Step 4

Pour most of the remaining fat into a cup, leaving behind 1 tablespoon. The extra fat can be used in place of your regular cooking oil, not that you'll have much. If you don't have ny fat in the pan, just add 1 Tbsp of EV olive oil.

Step 5

Turn the heat down to low and sauté the onions for 15-20 minutes until they are soft, a deep golden brown and caramelised. This low and slow method helps to draw out the sweetness from the onions. Stir every now and then to avoid the onions catching and burning.If you find that your onions are getting too dry before they are brown enough, pour a little of the bourbon, stir, and continue. If you don't do alcohol, a little water will be perfect.

Step 6

When you are happy with the colour of the onions, add the chilli or chilli flakes, if you are using any. Stir.

Step 7

Increase the heat back up to medium, pour in the bourbon, stir, and cook for 1 minute.

Step 8

Add the brown sugar, stir, then tip in the beef bacon that you crisped up earlier. Stir well for the bacon to take on the flavours in the pan.

Step 9

Now, add the rest of the ingredients: maple syrup, coffee and the balsamic vinegar. Stir, and bring to a simmer.

Step 10

Lower the heat right down, and cook for 20 - 25 minutes, until most of the liquid has gone. At this stage, you'll get a thick, dark caramelised "sauce". The more liquid you leave at this stage, the "saucier" your bacon jam/chutney when you are serving it. Top with black pepper and stir.

Step 11

Turn the heat off, and leave to cool at room temperature. Then, store in sterilised jars, in the fridge for up to 2 weeks.