Cooking Instructions:

1. Chop bacon into about 1/4-inch (5 mm) pieces.
2. In a large deep skillet, cook chopped bacon over medium heat, stirring often for about 15 minutes or until fat is rendered and bacon is starting to crisp.
3. Drain all but 2 tbsp (30 mL) of fat from the skillet. Return to medium heat and add onions, thyme, water and mustard seed. Cover and reduce heat to low; cook for 15 minutes, without stirring. Uncover and increase heat to medium; cook, stirring occasionally for 10 minutes.
4. Add maple syrup and balsamic vinegar; cook, stirring often for about 8 minutes or until deep golden brown and very soft. Remove thyme sprigs to serve.

Ways to use Bacon Jam: Serve as an accompaniment to pates and cheese or as a sandwich topping. Add it to pizza or a salad. Top a small brie and warm it up in the oven.

Storage: Keep refrigerated for up to 2 weeks. Freeze for up to 1 month.

For a smoother texture simply pulse the jam mixture in a food processor.