- In a saucepan, brown the bacon in 1 tbsp (15 ml) of the oil. Drain on paper towels and set aside.
- In the same saucepan, lightly brown the onions with the pepper in the remaining oil. Deglaze with the vinegar and reduce to three-quarters. Add the brown sugar, water, liqueur and cooked bacon. Bring to a boil and simmer for about 20 minutes over low heat or until the juices are almost completely evaporated. Let cool and refrigerate for 4 hours before serving.
- Delicious served cold in burgers, with grilled chicken or ribs, toasted baguette with cheddar, etc.
The bacon onion jam will keep for up 2 weeks in the refrigerator.