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Bacon Jam

Colleen Kennedy
  • 40 minutes
  • Serves 12

INGREDIENTS

2

lbs Hatfield thick cut bacon

8 oz

Dried apricots

4 cloves

Garlic

3

sprigs Thyme, fresh

2 cups

Vidalia onion

2 tbsp

Balsamic vinegar

1/2 cup

Brown sugar

1

Kosher salt & pepper

1 cup

Sugar

1/2 cup

Sherry vinegar

1/4 cup

Water