- 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.