|Apricots, bacon and peppers, oh, my!|
This isn't a traditional spread-on-toast sort of jam, this is more of a condiment or a chutney, good on bread, crackers, with cheese, with beer...and will be divine on the turkey breast sandwich I'm taking with me to work tonight. Actually, I think I may also have some tomorrow, spread on toast, with scrambled eggs for breakfast. So much for this not being a breakfast jam.
|Just a little snack before lunch.|
Apricot Bacon Jam, Hot or Not
Makes about 3 cups
8 oz. smoky sliced bacon, in 1/2" bits
1 large yellow onion, 1/4" dice
1 large red bell pepper, seeded, in 1/4 " dice2-3 big garlic cloves, minced
1-1/2 lb. fresh apricots, pitted and coarsely chopped
3/4 cup turbinado sugar
1/2 cup apple cider vinegar
4 sprigs thyme, bundled with butchers twine
1-2 big, hot Jalapeno peppers, minced (see note)
1 Tblsp kosher salt
2 tsp smoked Spanish paprika
Place the bacon in an unheated, shallow, deep pan on the stove and turn the heat to medium. Slowly render out the fat and cook the bacon until it is nice and brown. Remove the bacon from the pan with a slotted spoon or skimmer to a bowl and set aside. Remove all but about 3 tablespoons of bacon fat from the pan and discard, (or set aside for other cooking).
Add the bell pepper, the onion and garlic to the hot bacon fat and stir well, and cook until the vegetables have begun to soften and the onions are starting to look golden. Add everything else, including the cooked bacon and stir well. Bring up to a gentle boil, and cook until the jam will mound on a spoon. Let cool slightly, spoon into jars or a bowl and chill.
Will keep about 2 weeks covered and refrigerated.