Line bacon strips in a single layer on a baking sheet. Place the pan in the oven and bake for 20 minutes or until the strips are crispy but not burnt.
Drain the bacon fat from the pan and set aside. Chop the bacon into chunks (don’t worry, it’ll be puréed in the food processor later)
Place a heavy bottom skillet on the stovetop. Add about 3 teaspoons of the bacon grease to the pan. Set the stove on medium-low. Add the onion and shallots. Cook for 15 minutes, staring occasionally.
Add the pepper, garlic, salt, sugar, rosemary, and barbecue sauce. Stir until combined. Allow cooking for another 15 minutes, occasionally stirring to avoid it from burning.Add the balsamic vinegar, scraping each side of the pan. Finally, add the bacon bits, and combine—Cook for another 7 mins. Adjust seasoning.
Remove from the stove and allow to cool slightly (unless your food processor allows hot food). Add the mix into the food processor and pulse for a few minutes or until it reaches your desired consistency.Transfer into a clean jar and store in the refrigerator for 4 days or into a freezer-safe container for up to two months.
Cook's Tips**If the jam is too thick, loosen with water or vegetable stock.**You can use this bacon jam in sandwiches, pancakes (yes!), sauces, vinaigrette, or as a dip. The possibilities are endless.