Apricot, Bacon And Jalapeno Jam2013-06-20
- Servings : 20
- 3 slices bacon, chopped
- 3/4 cup dried apricots, cut into thin strips
- 3/4 cup water
- 1/2 cup apricot jam
- 2 tsp peppers, jalapeno, minced
Cook bacon in heavy medium skillet over medium heat until brown and crisp. Using slotted spoon, transfer to paper towels and drain. Reserve 1 tablespoon bacon dripping's.
Combine apricots and water in small saucepan. Boil over medium high heat until water evaporates, about 10 minutes. Add jam and tablespoon of bacon dripping's and stir until jam melts. Stir in bacon and jalapeno. Cool to room temperature.
Can be made 3 days ahead. Cover, chill. Serve at room temperature