Bacon & Fig Jam

This jam is too legit to quit.

Honestly.

It's smokey and rich and a little tart from the figs... It really reminds me of apple butter.

I'm fantasizing about spreading this on thick country bread, sandwiching brie and pears inside, and making an out-of-this-world panini.

It would also make a great gift for the upcoming holidays.

Wanna know how to make it?

For the jam:
(makes a pint and a half)

3 slices of bacon, cut in 1/2 inch pieces and cooked until crisp
2 Tablespoons bacon grease, reserved from the cooked bacon
1 3/4 pounds fresh black figs, washed, stems removed, and cut in quarters
1/2 cup granulated sugar
1/2 cup plus 2 Tablespoons light brown sugar, packed
1/4 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup water
2 Tablespoons apple cider vinegar
1 1/2 Tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper

Cook the bacon until crisp, remove and place on a paper towel lined plate and reserve the 2 Tablespoons of bacon grease.
In a large saucepan, add figs, white sugar, brown sugar, cloves, pumpkin pie spice, cinnamon, water, apple cider vinegar, balsamic vinegar, and salt and pepper. Stir together to combine. Turn heat to medium and add in the reserved bacon grease and cooked bacon.
Bring mixture to a boil, then turn heat down to low to simmer. Cook mixture, uncovered, for 45 minutes making sure to stir constantly so that it does not stick to the bottom of the pan.
Turn heat off and either puree mixture with a stick blender, or carefully transfer to a standing blender or food processor. Blend until completely smooth and pour mixture back into the saucepan.

Turn heat to low and gently simmer jam for 10-15 minutes longer. You want the jam to be a thick consistency (remember, it will thicken up more as it cools).
Immediately transfer the hot jam into your canning jars, the heat is what helps it to seal.
Allow the jam to sit, covered, at room temperature for 30-45 minutes. Once the seal has popped, place jam in the fridge. It will keep for 3-4 weeks!

*recipe adapted from Sweet Lavender Bake Shoppe