Bacon Jam

In a large sauce pan, cook the bacon until almost (but not) crispy. Set the cooked bacon aside on paper towels to drain the grease. Carefully remove most of the remaining bacon drippings from the pan; be sure to leave enough for the next step.

In the bacon drippings, saute the chopped onion for about 5 minutes, until they start to become translucent.

In a large pot (I used a 5 qt stock pot), place the cooked bacon, the sauteed onions, and the remaining ingredients. Stir to mix them up.

Cover the pot and simmer the mixture over medium heat for one hour, stirring occasionally. Continue to cook, uncovered, until the mixture has reduced down, for at least 30 minutes more.

When there is just enough liquid left to keep the solids from sticking to the pot and burning, turn off the heat. Carefully - remember, this is hot! - spoon the mix into a blender or food processor.

Give the machine two or three short bursts. You don't want to grind this stuff up into a paste, but then again, some people do. I'm not one of them.

Ta da! You are done. Transfer to a container suitable for storage in your refrigerator. Don't worry about how long the bacon jam will keep - it won't last long.

As the jam cools, it will start to separate, with some of the fat rising. Just stir it together again before using.

Put a spoonful or two on hamburgers or steaks just before you take them off the grill. Bacon jam is pure awesome-on-a-stick, without needing the stick!

Recipe Source: Derived from the food website "Not Quite Nigella." Her recipe serves 1. My recipe was originally posted on my website "Exploding Potatoes."