This one is for  chrismukkah ! Get out your drool-bib and a mop, Chris! *chuckles*

A carnivorous bacon-lover's delight! Jam made from Bacon! Slather this on toast points. Spread it on a piece of broiled chicken breast, or a slice of pork loin. Dip a rasher of fried bacon into it, though you MIGHT rip open a hole in the universe that way - - but it would be WORTH IT! *grins*

This is sweet, salty, savory, spicy bacon-y goodness! A variety of spices and a goodly splash of Jack Daniels creates a complex concoction sure to bring a glow to any bacon-lover's heart. Coffee and a helping of some high-fat cocoa powder lend it some earthy underpinnings, while a splash of Sriracha and some ground black pepper bring a nice little warm after-glow to a spoonful.

There are quite the assortment of Bacon Jam recipes out on the web. Vrghr hunted across many of them, and selected bits and pieces from several that sounded good together. The result is inspired by many, but doesn't exactly match any one of them. Feel free to adjust and experiment to make this to your own style. Remember, it'll be hard to go wrong, when the main ingredient is BACON! *grins*

Ingredients:
1 1/2 lbs thick cut smoked (American) Bacon
1 1/2 large Sweet Onions, diced
2 TBS Minced Garlic
1 C strong black Coffee
1/2 C Jack Daniels Tennessee Whiskey(or substitute Bourbon)
1/2 C Maple Syrup
1/3 C Cane Vinegar (or substitute Cider Vinegar)
1/3 C Date Sugar (or substitute Brown Sugar)
2 TBS High Fat Cocoa Powder (or substitute bakers chocolate)
1 1/2 TBS Sriracha
2 tsp Ceylon Cinnamon
1 tsp ground Black Pepper
1/4 tsp salt
1/4 tsp Allspice
1/8 tsp Nutmeg
1/8 tsp ground Cloves
2 tsp Bacon Stock Base (Optional) ( https://amazon.com/Minor’s-Bacon-...../dp/B004ZQK21W )

Directions:
Preheat your oven to 400 degrees. Line a sided cookie pan with foil, and place a cooling rack on top.
Place the strips of bacon on top of the cooling rack. Bake in center rack of the oven for ~20-25 minutes, until the bacon is turning rather crisp, but not completely crunchy.
Reserve the bacon fat in caught in the foil
Process the bacon in a food processor with several pulses until it is rather well chopped, but still a bit chunky (or chop it up that way with a knife)

In a large heavy skillet or dutch oven over high heat, heat 4 TBS of the reserved bacon fat until hot
Add the diced onions and sprinkle with salt. Cook until they're pretty translucent. Add the minced garlic, and continue cooking for another 2-3 minutes
Add the maple syrup, vinegar, and whiskey. Continue cooking until the volume reduces a bit.
Add the remaining ingredients, including the processed/chopped bacon pieces
Lower heat to medium and simmer, stirring frequently, until the mixture thickens and takes on a darker color and jam-like consistency. Note - this could take an hour or more, depending on how much liquid you added and your stove's heat. Just hang in there until you get a nice, thick, syrupy jam!
If it seems to be drying up more than you want, add a bit of water or more coffee
Taste (Careful - the fat and sugars hold the heat! This will be HOT!) and adjust the vinegar and sugar/syrup balance to your sweet/sour preference.
Remove from heat and let cool a little. Process in food processor with pulses until a consistent chunky texture, but don't over-process and make a paste!

Can be eaten immediately, but best if transferred to a covered container and let it rest in the refrigerator overnight.
Warm gently before serving. There may be white specs of fat on top straight from the fridge, but those will vanish when warmed.

!DEVOUR!