Bacon Jam

1 lb thick-cut bacon 
½ c onion, finely diced
1 garlic clove, minced 
½ t allspice 
½ t cayenne 
¼ t ground ginger 
2 t dijon mustard 
1 t worcestershire 
1 jar Emily G's Pear Honey Jam 
1 t cornstarch 
1 T cold water 
 
 Slice bacon in very thin strips. In a large skillet over medium heat cook bacon for 10 minutes. Add onion and garlic and cook for 5 more minutes. Add spices and stir then add jam, dijon, and worcestershire. Return to a simmer for 5 minutes. Mix cornstarch with water and add to the skillet. Mix thoroughly and bring to a boil for 1 minute. Remove from heat and cool. Refrigerate for up to 5 days. Bring to room temp before serving.

Serving Ideas: Cheese and crackers, pork chops, sandwiches, and more.