Bacon Jam

Ingredients

 

2 pounds of thick Cut Bacon

2 cups of chopped Vidalia onion

4 cloves of garlic

1 cup of sugar

½ cup brown sugar

8 ounces chopped dried apricots

½ cup sherry vinegar

2 TBS balsamic vinegar

¼ cup water

3 sprigs of fresh Thyme

Optional: a couple dashes Cayenne (red) pepper 

salt & pepper

 
Instruction
  1. Cut your bacon into ¾ inch pieces and cook until crisp, stirring it around often.
  2. Drain all but 2 TBS or so of the bacon grease out.
  3. Add in the onions and saute for about 6 minutes.
  4. Add in the garlic and saute for 1-2 minutes, stirring the whole time.
  5. Add in sugar, brown sugar, apricots, vinegar's and water. Stir and bring to a simmer over medium heat.
  6. Add in Thyme sprigs, salt and pepper and continue simmering, stirring often, for 10 minutes, being careful not to burn.
  7. Taste and adjust seasoning to your preference if necessary.
  8. Remove Thyme sprigs and allow the mixture to cool.
  9. You can then pulse the jam a few times in your food processor for a finer jam or leave it as is chunkier
  10. Once completely cook, store in airtight jars in your refrigerator for up to 3 weeks
 

apricot lavender jam from www.countryliving.com Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in  sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

4 . Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in a boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.