Bacon Jam

In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.

Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.

Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.

When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.

The possibilities are endless.

Enjoy.