MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egbert Souse's Bacon Jam
 Categories: Pork, Vegetables, Herbs, Chilies
      Yield: 12 servings
 
  1 1/2 lb Bacon; chopped
      2 ts Butter
      4 lg Yellow onions; diced
      1 ts Salt
    1/4 c  Brown sugar
    1/4 c  Sherry vinegar
  1 1/2 ts Fresh thyme leaves; divided
      1 ts Fresh ground black pepper
        pn Cayenne pepper
    1/2 c  Water
      2 ts Balsamic vinegar
      2 ts Extra-virgin olive oil
 
  Place bacon in a large, heavy-bottomed pot and cook over
  medium heat until bacon is crispy and the rendered fat
  is foaming, about 10 minutes. Pour bacon and rendered
  fat into a strainer placed over a bowl to drain fat.
  When fat is drained and bacon is cool enough to handle,
  remove bacon to a cutting board and finely chop.

  Save the dripping for other uses. That's too much nice
  flavour to toss. - UDD
  
  Return pot to medium heat; drizzle 2 teaspoons reserved
  bacon fat and butter in pan. Saute onions and 1 teaspoon
  salt until soft and translucent, 7 to 10 minutes.
  
  Stir brown sugar, sherry vinegar, 1 teaspoon thyme
  leaves, black pepper, and cayenne into onion mixture;
  add bacon. Stir water into bacon mixture and cook until
  jam is a brick-brown bacon color and has a jam
  consistency, 10 to 15 minutes.
  
  Double the cayenne (or more) - UDD
  
  Remove from heat and stir balsamic vinegar, olive oil,
  and remaining 1/2 teaspoon thyme into jam; stir until
  shiny and heated through.
  
  Recipe by William Claude Dukinfield
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM