Bacon jam

Measure up all the ingredients and put them in separate containers for later use

Finely chop the garlic, shallots and onion. Put into containers for later use

Cut the bacon into small 5mm/0.2inch squares

Fry the bacon on medium-high heat until crispy (about 10min)

Remove the bacon and place it on some paper towels, but keep the fat in the pan. Set the bacon aside for later use

Cook the shallots and onion in the bacon fat over very low heat (about a 3 on a 9-point scale) for about 30 minutes. If there's not enough fat, add some butter

Add all remaining ingredients except the bacon. Simmer on medium heat for 10 minutes

Add the bacon, give it a stir and let simmer for 1min. Season with salt to taste

Transfer the jam to an airtight container. Serve immediately or refrigerate for a few days