Chef Eric Hanson
In a medium pot over high heat, cook the bacon until browned and starting to crisp. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Drain off all but 1 Tbsp (15 mL) bacon fat. Add onions and garlic, stirring frequently over medium-high heat until they begin to turn golden-brown. Add ginger and cook for 2 minutes. Add remaining ingredients and cooked bacon into the pot and bring to a boil quickly. Reduce heat to a simmer and cook for 30 minutes, stirring frequently, until the mixture becomes syrupy. If the mixture is too thick and sticky, add water.
Transfer the jam into a food processor and pulse until it reaches a spreadable consistency. Taste the jam, and season with maple syrup and/or spice as needed. Transfer into a container or jar and store in the fridge for up to 2 weeks.
Yield: ¾ Cup