Directions

• Add sliced bacon to a cold sauté pan and cook over medium-low heat, stirring occasionally, until the fat is rendered and the bacon is cooked to your preferred doneness (tender or crispy). Remove the bacon from the pan and set it aside, leaving the rendered fat in the pan.
• Add finely chopped onions to the pan with the bacon fat and cook over medium-low heat, stirring to coat the onions.
• Add a pinch of salt to help draw out moisture and speed up the cook time.
• Cook the onions until they are nearly caramelized to your liking, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Add the maple syrup (or sweetener of choice) to the pan, followed by the balsamic vinegar (or vinegar of choice), dried parsley and chili flakes.
• Return the cooked bacon to the pan, and mix everything together. Continue to cook over low heat, allowing the flavors to meld and the mixture to thicken, about 5-10 minutes.
• Adjust seasoning as needed, adding more salt, sweetener, or vinegar to achieve your desired balance of flavors.
• Remove from heat and let the jam cool slightly before transferring it to a jar.