Makes 1 cup (can be doubled or tripled)
1/2 pound thick-cut bacon, cut into 3/4-inch pieces
1 small sweet onions, peeled and thinly sliced
1 large bunch of fresh chopped chives
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
2 tablespoons spicy stone ground mustard
2 teaspoons Worcestershire sauce
pinch of Kosher salt and freshly ground black pepper
In a large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard.
Lower the heat to medium low. Stir in the onions, and cook until softened, 8 to 10 minutes. Add the chives, maple syrup, vinegar, mustard, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 30 minutes to an hour, it should be thick and chunky, not a paste. Allow the mixture to cool for 20 to 30 minutes.