Bacon Jam

Cook bacon in a medium saucepan over medium heat until cooked but not crispy. Remove bacon with a slotted spoon and drain on a paper towel. Reserve the bacon fat for later use. 

Using the same pan, add back about 3 tablespoons of bacon grease then add the diced onion and cook, stirring often, until the onions are caramelized, about 10 minutes.

Stir in garlic, brown sugar, maple syrup, balsamic vinegar, apple juice, black pepper, and the diced tomato. Bring the mixture to a simmer on low heat. 

Add back the cooked bacon and continue to cook until the liquid has reduced and thickened.

Remove from heat. After it cools, you can pulse it in a food processor if you would like a smaller texture to the bacon.

Place the jam to a covered container and hold in the refrigerator. Serve on a charcuterie board, a burger or make into vinaigrette.