- 1 pound of bacon, diced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 pint of blackberries
- 1/2 cup of brown sugar
- 1/4 cup of balsamic vinegar
- 1/4 cup of water
- Salt and pepper to taste
Cook the bacon in a large skillet over medium heat until it is crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the skillet.
Add the chopped onion to the skillet with the bacon fat and cook over medium heat until the onion is soft and translucent.
Add the minced garlic to the skillet and cook for another minute, until fragrant.
Add the blackberries, brown sugar, balsamic vinegar, and water to the skillet. Stir to combine.
Cook the mixture over medium-low heat, stirring occasionally, for about 30-40 minutes, or until it has thickened and the liquid has reduced.
Remove the skillet from the heat and let the bacon blackberry jam cool for a few minutes.
Transfer the bacon blackberry jam to a food processor or blender and pulse until it is smooth, but still slightly chunky.
Season with salt and pepper to taste.
Transfer the bacon blackberry jam to a jar or container and refrigerate until ready to use.