Bacon Jam

  • 2 lbs. of thick cut bacon
  • 2 cups Vidalia onions, chopped
  • 4 cloves garlic
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 8 oz. dried apricots, chopped
  • 1/2 cup sherry vinegar
  • 2 TBS balsamic vinegar
  • 1/4 cup water
  • 1/4 cup Delicious Orchards Apple Cider
  • 3 sprigs of fresh thyme, remove leaves from the sprigs
  • Kosher salt
  • Freshly ground black pepper

Cut the bacon into 3/4 inch pieces. Place in a skillet and cook until crisp, stirring often. Drain the bacon grease reserving 2 tablespoons to saute the onions and garlic.

Add the onions to the pan and saute for about 6 minutes; then, add in the garlic and saute for 1 to 2 minutes, stirring continuously.

Add the sugar, brown sugar, apricots, vinegars, water and cider and stir until well combined. Over medium heat, bring to a simmer and cook for 10 minutes, stirring often to avoid burning. Taste and adjust seasoning to your liking, adding the salt and pepper. Once finished simmering, remove from heat and allow to cool.

Using a food processor, pulse mixture a few times or, if you prefer, use as is. Cool completely and store in airtight jars in the refrigerator for up to 3 weeks.