Onion & Bacon Jam

Instructions

1. In a heavy-bottom pot, cook bacon over medium heat until crispy. Drain all but 1 tablespoon bacon fat.
2. Reduce heat to low; add remaining ingredients and 1/4 cup of water. Cover and cook over medium heat, stirring occasionally, until jam thickens and becomes dark brown, about one hour; add water if needed. Let cool.
3. Carefully pour jam into jars, leaving 1/4 inch of space at top. Cover and refrigerate up to two weeks or freeze up to three months.