Place bacon in a large deep frypan. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from frypan, along with all but 2 tablespoons of the fat and reserve.
Saute eschalots and garlic in frypan for about 4 minutes until tender. Stir in wine, 1 cup water and stock cube. Heat to boiling then stir in jam, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to frypan. Heat to boiling then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
To Make Gravy: Stir lemon juice into frypan with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into frypan over low heat. Finally stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.