Ingredients: 1 pound of bacon 1 pound of onions 5 oz Lucille’s Barrel-Aged Honey 4 fl oz brewed coffee 2 Tbspns Apple Cider Vinegar 1 Tbspn Rosemary 1 Tbspn Frank’s Red Hot Sauce S&P to taste Instructions: Cut bacon into 1” pieces cross wise. Put bacon in a heavy bottomed pan and cook on low heat until the bacon is crispy and the fat is rendered. Remove bacon with a slotted spoon. Pour off rendered fat and save it for later steps. Cut onions in quarters and then into ¼” slices. Sweat onions in 2 Tablespoons of the rendered bacon fat. When Onions are translucent, add back in the Bacon, Honey, Vinegar, Hot Sauce, Rosemary and Salt & Pepper. Reduce heat to low and cook until liquid is reduced away. When done, pulse mixture in a food processor 3-5 times until mixture is of a thick jam-like consistency. Use immediately or store in an airtight container in the refrigerator for up to 2-3 weeks. Try it on your next BBQ'd Burger!! Bacon Jam