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This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.
1/2 lb smoked bacon
3 T butter
6 large finely diced red onions
6 cloves minced garlic
1 tsp freshly ground black pepper
1/2 C maple syrup
1/4 C balsamic vinegar
8 oz dark stout beer (or one cup brewed coffee works very well)
1/2 tsp dry thyme
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1st Keep
 PinkyMac
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