Has anyone ever heard of this? I got a jar of it in a gift exchange today.
I’m assuming that it’s the same stuff that I’ve seen called bacon jam. If so, it’s been a thing for a few years now.
Not really my thing. I like bacon but not in the worshipful way some people have.
My old Granny did bacon jam. Nasty gelatinous stuff. She thought the whole family loved it. No one ( none ) ate it! I fed it to the dogs. It was SO disgusting. Don’t eat it!
I must disagree. Homemade bacon jam can be a thing of beauty. And really tasty. Sweet, salty, smoky and meaty. My brother gave me some for Christmas one year and it was fabulous. Of course, he is a chef. I’ve had some commercial versions that were pretty good too but not in the same class as his.
What did you put it on?
I bought a jar of this at the farmers market and thought it was absolutely delicious. It’s been around for years, there are lots of recipes online. Onions, brown sugar, vinegar, and spices, cooked down like a regular onion jam, but with cooked bacon mixed in. It goes so well with cream cheese on crackers or bagels. Sweet, hot, salty - what’s not to like? I think there are other uses, but I’ve only had it as a condiment with the cream cheese on a bagel.
Hmmm…I might try it on a bagel. 
When I make bacon jam I put it on burgers. Sooo good on burgers!
Crustinis of course! 
I’ve had bacon jam at some fine dining places. I’m a little weary of bacon jam that’s sold in a jar. I get the sense that the jar stuff is nowhere near as good as the stuff they make in house at the restaurants I’ve been to.
I just now spread some on a bagel. Nice! Now I’m certainly not sorry I got the stuff.
It sounds odd to me at first thought, but then, my favorite jam is tomato-garlic-basil. Why not?
What is basil, anyway?
The main character (an innkeeper) of a British TV series
An herb was named after the guy.
Late to the party again.
I usually spread it on a toasted bagel. Nice on a sandwich too.
He’s correct. Send it to me for safe disposal.
GaryM
I misread the thread title as bacon reserves and thought to myself, yeah, it’s totally reasonable to establish a strategic bacon reserve.
Make deviled eggs with mayo, cheddar cheese, and bacon. Add a bit of preserves on top. Sprinkle with green onions.
I’m told if you like lox youd like them…
Hmmmmm…bacon preserves on deviled eggs (a favorite of mine) is a bit much.
It’s damn good in the middle of a grilled cheese sandwich.
I use it on cheese & crackers, and burgers as well.
My most recent batch used peppered bacon, but I find it’s too much pepper… and I REALLY like pepper… I’ll cut back on the amount of peppered bacon or omit it entirely next time around.