This recipe starts by cooking glorious bacon. Cut 1 lb of bacon into 1/2 inch chunks and add to a deep heavy bottom pan or dutch oven. Cook over medium heat until the bacon just starts to crisp up.
While the bacon cooks, slice up 3 large sweet onions (Vidalia). I cut some long ways and some in half. That way I would end up with a nice texture in the jam.
When the bacon is just starting the crisp and the fat has fully rendered, add the onions, brown sugar and balsamic vinegar. Cover the pot and reduce in heat to low/medium. Cook for 20 minutes, or until the onions have softened and started to turn translucent.
Remove the cover, stir and continue to cook until the onions are a nice dark brown and the liquid is almost all evaporated.
Taste and add salt and pepper as necessary. I would give exact amounts but it all varies based on the type of bacon that you use.
Let the jam cool and then store in an airtight container in the refrigerator for up to a week.
This jam is great straight up on a cracker, on a burger, in an omelet or just on a spoon.