1 lb bacon, preferably thick cut, chopped into ½ inch pieces
2 large onions, sliced ½ inch thick
½ cup brown sugar
1 cup of water
1 tablespoon balsamic vinegar
Salt and freshly ground pepper, to taste
Instructions
In a large pan or skillet over medium-high heat, cook bacon until done but not too crisp. Remove the bacon, reserving 2 tablespoons of bacon drippings in the pan.
Add the onion slices to the pan with bacon drippings and turn heat down to medium. Cook until onions are soft and starting to be translucent, about 10 minutes. Add ¼ cup of brown sugar, stirring to combine. Turn heat down to low and cook another 20 minutes until onions are very soft and caramelized. Add water, reserved bacon, remaining ¼ cup brown sugar, and balsamic vinegar. Continue to cook, stirring occasionally, for another 15-20 minutes, until liquid is reduced and thick. Season with salt and some freshly ground pepper. Jam can be kept in the refrigerator for about 1 week.