Bacon Jam

It has been a while since I last posted here but things have been a bit busy lately. That said , I have been reading a fun book lately entitled Food Trucks, by Heather Shouse, which is a great look at food on wheels across the country and among the gleanings there I found an idea by the owner of a converted Airstream called Skillet out of Seattle. Joshua Henderson makes a burger there that sounds great and what makes it great is his Bacon Jam, which he slathers on the bun before serving it. He didn't give the recipe but a few tips on what he does to make it so I figured it out on my own after some experimenting. Here's the deal:
1 lb bacon cut in 1/2" pcs
1 sweet onion, diced
2 T balsamic vinegar
3 T malt vinegar
2 t brown sugar
1/2 t chipotle powder(www.penzeys.com )
1/2 t allspice
1 t fresh ground black pepper
1/4 t kosher salt
Place the bacon pieces in a saute pan over low heat. While the bacon is slowly rendering, spoon 1 tablespoon of the bacon fat into another saute pan and add the onion. Cook over medium-low heat for about 15 minutes, stirring often and occasionally adding a little water or beer and scraping the carmelized bits from the pan with a spatula. Once the onions are deep brown, add the balsamic vinegar, brown sugar, chipotle powder, allspice, pepper, and salt and cook for two minutes more.
Add the onion mixture to the pan with the bacon, keeping the heat on low and cook, stirring occasionally, until most of the moisture has been absorbed, about 2 hours. Add 3 tablespoons malt vinegar and cook for about 2 minutes more. Remove from the heat and transfer to a food processor and pulse until the mixture is a smooth consistency. Transfer the mixture to a jar draining off any excess fat and store in the refrigerator where it will set to a jam-like consistency.
Use the jam as a condiment on burgers, fried egg sandwiches, etc.;
Enjoy,
Tim