1 lb smoked ("streaky") bacon, cut into lardons 1 lg yellow sweet onion, sliced as thin as your patience will allow 5 garlic cloves, minced 1 shallot, minced ¾ c apple juice ½ c water ⅓ c apple cider vinegar ⅓ c maple syrup 2 T dark brown sugar 1 T honey ¼-½ t ground clove or allspice (or less, to taste) 1 t chili powder of choice
1. Put the bacon in a Dutch oven and cook on med-high until crisp, (+/- 20 minutes). Transfer crisp bacon to paper towel, leaving drippings in pot.
2. Drop heat to medium, add onion, garlic, and shallot, and cook, stirring occasionally, until onion is translucent (+/-10 minutes). Return bacon to pot, and stir in juice, water, vinegar, maple syrup, sugar, honey, allspice/cloves, and chili powder. Simmer and stir to prevent catching, until it gets to a jammy consistency, about 1½ hours.
3. Let jam cool for 15 minutes. Then, transfer mixture to food processor, leaving behind excess drippings. Pulse until finely chopped (5 pulses on mine), or until mixture has reached desired consistency. Serve immediately or refrigerate for up to 2 weeks.