Ok, since it's pre-cooked and ready to go, just put half (8 of those sheets they sent) your bacon in a big skillet and brown it a bit so the grease starts foaming and it gets a bit crunchy (about 4-5 minutes at medium).

Then move it all to a pot with 1/2 cup of dark brown sugar, 1/2 cup balsamic vinegar, 2 cups of strong coffee, a pinch of paprika, chili powder, and something spicy (cayenne pepper, a half a jalapeno, 3-4 shots of tabasco, whatever's around). It'll all fit. Do whatever it takes.

Back to the skillet. Dice 2 onions and 8 cloves of garlic and brown them well in the bits of bacon grease that didn't make it to the pot. You want them a little soft. When that's done toss them in the pot too with a half cup of apple cider vinegar.

Cover and let that sit just above low for a good 3-4 hours. The color will darken quite a bit. Star every 30 minutes. You'll know you're close when stirring breaks the bacon up easily with a fork. It will become a thick sludge of awesomeness. It'll probably be good covered in the fridge for 2 weeks, but mine didn't make it past 3 days.

There are lots of recipes for bacon jam online. Next time I'm skipping onions and using 4-5 diced apples for something a little sweeter to stuff and smother a pork loin or a turkey with.

Add this stuff to mashed potatoes, stuffing, creamed corn, soups, salads, rice, apple pie, cheesecake, creme brulee, stuff it into dates, figs, pears, etc. It's kick ass on pizza too, and everything else.