Step 1

Add the bacon to a cold large skillet. Turn the heat to medium and cook the bacon until crispy, 18–22 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain, leaving the rendered bacon grease in the pan.

Step 2

Reduce the heat to low. Add the onion and garlic to the pan with the bacon fat. Slowly cook the onions and garlic, stirring occasionally, until completely softened and dark golden brown, 70–80 minutes.

Step 3

Add the apple cider vinegar to the pan and cook, stirring frequently, until the liquid is reduced by half, about 10 minutes. Add the brown sugar, maple syrup, cayenne, cumin, salt, pepper and stir to incorporate. Return the cooked bacon to the pan. Continue to stir until a jam-like consistency is reached, another 5 minutes.

Step 4

Let cool for 5–10 minutes, then transfer the mixture to a food processor and pulse until mostly smooth with a bit of texture, similar to pesto. Transfer to a glass bowl to cool completely, skimming any excess fat that rises to the top.

Step 5

Store the jam in an airtight container in the refrigerator for up to 4 weeks. Warm before serving, then use on toast, mac ‘n’ cheese, and more!

Step 6

Enjoy!