Bacon Jam

·        1 lb. Bacon, chopped

·        1 onion diced

·        4 clove garlic chopped

·        1 ½ c. red wine vinegar

·        1 cup sugar

·        2 tsp. dried thyme

·        Salt and pepper to taste

Directions: In a medium pot cook bacon till crispy. Drain off at least half of the rendered fat and reserve for another use. Add onion and cook till translucent then add garlic and cook for a few more minutes. Add vinegar and scrape the bottom of the pot to pull up any bits stuck to the bottom of the pot. Add sugar and thyme and mix till dissolved. Continue to cook on medium to low heat until it reaches a syrupy consistency. Allow to cool to at least room temp and serve.