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Title: Smoked Bacon & Vidalia Onion Marmalade
Categories: Marmalades, Pork
Yield: 6 Cups

2 sl Bacon; up to 3
1 tb Mustard seed
1/2 c Apple cider vinegar
1 1/2 lb Vidalia onions (5); diced
1/2 c Light brown sugar
1/4 c Steen's cane syrup;
- available at Amazon

Preheat oven to 350?F. Lay the bacon onto a baking sheet lined with
parchment paper and cook for 20 to 25 minutes, until each strip is
evenly crispy. Remove and chop the bacon into small pieces. Set aside.

Toast the mustard seeds in a dry pot over medium heat just until the
seeds begin to dance and get slightly browned. Add the vinegar and
remaining ingredients (including the bacon) to the pot. Cover and
raise the temperature to medium-high. Allow the onions to sweat on
the heat for about 20 minutes, stirring the pot a few times
throughout.

After 20 minutes, remove the cover and continue to cook on medium heat
until most of the liquid is reduced and the onions are dark in color,
approximately 45 minutes to 1 hour.

Marmalade will last for 2 weeks in the refrigerator and 3 months in
the freezer.

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/pepper_weenies.txt>

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