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Dice up the raw bacon and cook in a large pan over medium heat until crisp. Remove the bacon from the pan placing on paper towel to drip.
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Pour off most of the fat leaving about 1-2 tbsp in the pan. Add the onions to the hot oil and cook until translucent. Add the garlic to the cooked onions, cooking for an extra minute.
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Add the remaining ingredients to the pan and bring to a boil. Transfer the cooked bacon back to the pan. Make sure to scrap all those delicious brown bits off the bottom of your pan.
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Turn the temperature on low so the mixture cooks on a low simmer, stirring occasionally. It took me about 45 minutes to reach a thick and syrupy consistency.
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Remove from heat and cool for 20 minutes. Pour your bacon jam into a food processor. Pulse your jam until it reaches the desired consistency