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1
Cut the bacon slices into 1-inch strips.
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2
Add the bacon to a Dutch oven over medium-high heat.
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3
Cook the bacon, stirring frequently, until the bacon is browned.
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4
Use a slotted spoon to transfer the bacon to a paper-towel lined plate.
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5
Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid.
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6
(Save the bacon drippings in the refrigerator.
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7
Thats too much flavor to trash!)
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8
Place the Dutch oven back over the medium-high heat and add the onions and garlic.
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9
Stir well and reduce heat to medium.
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10
Continue to cook for about 8 minutes, or until the onions are mostly translucent.
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11
Add the remaining ingredients, stir well, and drop heat again, this time to low.
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12
Bring to a boil, stirring frequently, and boil hard for 2 minutes.
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13
After 2 minutes, stir the browned bacon into the onions and liquid.
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14
Simmer uncovered, stirring occasionally to make sure things arent sticking, adding 1/4 cup of water if it seems to be drying out.
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15
When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.
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16
Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade.
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17
Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency.
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18
Scrape into a jar (or jars) or a container with a tight fitting lid.
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19
Store in the refrigerator for up to one month.
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20
Can be served cold, room temperature or warmed.
