I think bacon jam is a great idea to put in small jars for holiday gifts (per this article: http://www.chow.com/food-news/158078/...) but there seems to be only one recipe circling the net, the one linked from that article: http://leitesculinaria.com/82690/reci.... The same recipe appears on Martha's site and even Wikipedia defines bacon jam as "a combination of bacon, onions, brown sugar and vinegar".
I envision adding dried fruit such as prunes or figs to end up with a more pasty texture and a more complex earthy sweetness. I think it also might help with the greasiness. At least at the one restaurant I frequent where they serve it, it's delicious but it has a greasy mouthfeel from the residual grease when it's at room temperature.
Any ideas on how to tweak the recipe? Just add the fruit to the mixture before slow cooking, and cut down on the sweetener? Or does anyone else have an alternate recipe?