Bacon-Onion Jam

Directions

1. 1
   Set a Dutch oven or heavy pot over medium heat, and add the bacon.
2. 2
   Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
3. 3
   Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water.
4. 4
   Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes.
5. 5
   Remove the top, stir again and then partly cover the pot.
6. 6
   Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes.
7. 7
   (Add a little more water as needed.)
8. 8
   Taste the jam, and add salt and pepper if necessary.
9. 9
   Remove mixture from heat, and allow to cool slightly.
10. 10
    Spoon the jam into a jar or bowl, then allow to cool completely.
11. 11
    Store, covered, in the refrigerator for up to a week.