Bacon came from Kosher Lamb Bacon in Baltimore. Recipe from the NYTimes. http://www.nytimes.com/recipes/101597... Served it on fresh-baked challah along with bowls of maple butter (Grade B maple syrup and Fleishman's salt-free tub margarine whipped together with an egg beater), and a lemony, slightly chunky, homemade salt-free, hoummous) that contrasted nicely with the salty bacon jam. YOu drain off almost all of the fat and the onions carmelize making the jam melt in your mouth soft. I used a whole pound of bacon. 10 people at table. The entire bowl of jam and almost of all of the hoummous disappeared.