Bacon Jam

Lay bacon strips on a parchment-lined baking sheet and place in a cold oven.
Turn oven to 400 degrees and cook bacon for 20 to 25 minutes or until lightly browned, but not crisp.
While bacon is cooking, brew the tea.
Once finished, remove bacon from the oven and roughly chop, saving some bacon grease.
In a cast iron skillet, place two tablespoons of bacon grease and fry the diced onion and garlic on medium heat.
Wait until onion is translucent before adding bacon. Cook until bacon begins to darken.
Add the remaining ingredients, except water, and reduce to a simmer. Continue to simmer on low for up to 2 hours.
Add ¼ cup of water if needed to keep the mixture the consistency of pudding.
Cook until it reaches a rich brown color and the bacon and onions become indistinguishable from each other.
Cool for about 15 to 20 minutes and then place in a food processor. Quickly pulse to chop, leaving some texture to the jam.
Use your bacon jam as a spread on crostini appetizers (topped with anything), sandwiches, or of course, biscuits.
Will keep in refrigeration for up to two weeks.

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