Bacon and black plum marmalade

Marinara sauce

• In a large saucepan over medium-high heat, brown the bacon strips for about 15 minutes.

• Add French shallot and continue cooking for 1 minute. Stir in plums and brown sugar.

• Increase the temperature and continue cooking for 5 minutes.

• Deglaze with rice vinegar, add maple syrup and pepper, and reduce for 5 to 10 minutes, or until a thick marmalade consistency is obtained.

• Transfer to Mason jars and store in the fridge for a few weeks.

• This marmalade is great on a salad, as an appetizer with crostini and cheese, on burgers or even as a condiment for hot dogs!