I know the following ingredients might sound like something for an old apothecary tonic, but trust me when I tell you that when they combine, they create the king of all jams. Both sweet and savory, this jam can be spread on nearly any type of food. Crackers, bread, meatloaf, cabbage, hamburgers, bagels, cookies . . . the list could pretty much go on forever. And the best part is that it freezes very well, so you can make several batches, put a few jars of it in the freezer, and spread out your enjoyment over several weeks. • makes one 12-ounce jar
Cook the bacon and chicken skin in a large Dutch oven over medium-high heat, stirring every 5 minutes, until the fat is released and the bacon and chicken skin are browned, about 20 minutes.
Remove the bacon and chicken skin with a slotted spoon and set aside on a plate lined with paper towels. Pour the fat from the pot into a jar, leaving 3 tablespoons of the fat remaining in the Dutch oven. Seal the jar with an airtight lid and refrigerate to use for something else.
Return the Dutch oven to medium-high heat. Add the onions, garlic, bay leaf, black pepper, sage, and savory and stir to coat in the fat. Cook, stirring every few minutes, until the onions are translucent and lightly golden around the edges, about 10 minutes.
While the onion mixture is cooking, chop the chicken skin and bacon into roughly 1-inch squares.
Add the brown sugar, vinegar, coffee, maple syrup, and tea to the Dutch oven and mix well. Bring to a rapid boil and cook for 4 minutes. Add the bacon and chicken skin, reduce the heat to low, and simmer, uncovered, until the jam is thick, dark, and syrupy, about 2 hours. Let cool slightly.
Puree in a food processor until a relatively smooth paste forms. Empty the mixture into a 12-ounce Mason jar and let cool to room temperature before sealing and refrigerating. Store for up to 2 weeks in the refrigerator or up to 6 months in the freezer. Can be served chilled, at room temperature, or warm.