Step 1

Slice the raw bacon into 1 inch chunks.

Step 2

Cook the bacon in a large skillet over medium heat until crispy.You may need to cook this in 2 batches to get crispy bacon! With a slotted spoon remove the bacon to a paper towel lined plate to drain while cooking the second batch.

Step 3

Reserve at least 4 Tbsp of the grease rendered from the bacon in a heat safe bowl- set aside.

Step 4

Slice your onions very thin and then give them a rough chop, so you do not have long strands of onion remaining. See photo for reference:

Step 5

In the emptied skillet add the 4 Tbsp reserved bacon grease, chopped onions and minced garlic. Sauté over low heat, stirring occasionally, until the onions are very soft and translucent, about 15-20 minutes.

Step 6

Give the cooled bacon a rough chop so there are no large chunks remaining. Add all the bacon and 1/3 cup brown sugar to the onions, stir to coat and cook for 2 minutes.

Step 7

Add the 2 tbsp raisins, 1 tbsp Worcestershire, 3 tbsp vinegar and 1/3 cup water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy.

Step 8

Serve immediately or store in an airtight container in the fridge for 5-7 days.

Step 9

You can serve the bacon jam at room temp or warmed through.

Step 10

After the bacon jam has been in the fridge, some of the bacon fat will harden and turn white. Leave at room temp for about 30 minutes, stirring occasionally. When it warms to room temperature it will look and taste amazing.Or you can pop it in the microwave for 30 second increments until the hardened fat has melted into the bacon jam.

Step 11

To serve warm simply reheat in a skillet over medium low heat until desired temp is reached.

Step 12

See notes for serving ideas.

Step 13

Your bacon jam will stay good in the fridge in an airtight container for up to a week.