I first read this recipe on Lydia's blog. Much is written in the blog world regarding bacon and sweets. I, however, think this bacon jam will be delicious in a quiche. I make quiche often; this weekend my quiche goes something like this (don't judge me, nor count the calories!):
>fresh lard crust
>layer of shredded cheese
>layer of crock pot caramelized onions
>layer of **bacon jam**
>layer of asparagus
>all swimming in a mixture of heavy whipping cream, eggs, salt, nutmeg, and Herbes de Provence
I began with 2-10 oz packages of bacon, cut into small pieces
bacon, rendering, in my Grandmother's cast iron
2 1/2 hours later; liquid will thicken as it cools
(bacon, onion, garlic, vinegar, brown sugar, maple syrup, espresso)
this would be so good in the middle of one of Mom's biscuits...
it's deliciously smokey sweet, and quite addictive
You can find the original recipe HERE.