In a saucepan, brown the bacon in 1 tbsp (15 ml) of the oil. Drain on paper towels and set aside.
In the same saucepan, lightly brown the onions with the pepper in the remaining oil. Deglaze with the vinegar and reduce to three-quarters. Add the brown sugar, water, liqueur and cooked bacon. Bring to a boil and simmer for about 20 minutes over low heat or until the juices are almost completely evaporated. Let cool and refrigerate for 4 hours before serving.
Delicious served cold in burgers, with grilled chicken or ribs, toasted baguette with cheddar, etc.
The bacon onion jam will keep for up 2 weeks in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.