Heat a large skillet over medium-low. Add the bacon and cook down until it’s still a little chewy, not crispy.

When cooked, remove the bacon from the pan and place on some paper towels to help remove the grease.

Remove all but 1 tablespoon of bacon grease from the pan, add your diced onions, and a pinch of kosher salt, and cook over medium-low heat, stirring every 10 minutes or so, until the onions are caramelized. This will take about 60 minutes – but so worth it!

At this point, add the sugars, pepper, garlic, balsamic vinegar, and bacon to the onions – mix until well incorporated.

Cook over low heat, stirring occasionally, for 15 minutes, adding the water as needed to get the mixture all jammy and thick. 

Serve warm or at room temperature. Make my bacon onion jam grilled cheese, patty melt, or add it to a charcuterie board!