• 1 pound package of bacon (not thick cut)
• 1 small onion, chopped
• 1 Tbsp. minced garlic
• 1 cup chicken broth
• 3 Tbsp. apple cider vinegar
• 1/4 cup allulose (this keeps your jam from crystalizing)
• 1/4 tsp. red pepper flakes
• 1 Tbsp. Braggs Amino Acids, soy sauce, or tamari
• 1 tsp. liquid smoke
• 1 tsp. Worcestershire sauce
• 1/2 tsp. black pepper
• 1 tsp. molasses

Cut the bacon into chunks and cook over medium high heat. Cook until the fat begins to render. Drain fat and continue to cook until crisp. Remove the bacon from the pan and keep a small amount of fat (about 2 Tbsp.). Add chopped onion and garlic. Let it cook down in the bacon fat. Add the remaining ingredients (leave bacon out). Let it cook for 2-3 minutes. Add the bacon back in and let it cook 30-40 minutes. It needs to reduce very well.

Add everything to your food processor and process together until it’s the consistency you want. Leave it somewhat chunky. (Blending it is totally optional.) Store in the fridge. It will firm up in fridge.

Serve over a brick of softened cream cheese with:

Mary’s Gone Crackers

pork rinds

fresh veggies

Crunkers from THM Cookbook page 452

enJOY!