Bacon Tomato Jam Recipes

BACON TOMATO JAM

Steps:

• 1. Cook bacon in large pan til crisp. transfer bacon to paper towel lined plate; discard drippings.
• 2. Add tomatoes, onion, granulated sugar, brown sugar, vinegar, garlic, and pepper flakes to pan along with bacon. Bring mixture to a boil, stirring often. Simmer mixture, stirring occasionally til thick and jam like consistency, 1 1/4 to 1 1/2 hours. Stir in parsley and season with salt and black pepper

GREEN TOMATO BACON JAM

Steps:

• Place ½ the tomatoes in the food processor, pulse a few times, place the green tomatoes in tall heavy bottom saucepan then repeat with rest of tomatoes add to pot. Then pulse garlic, jalapenos, couple times, add the onion and pulse until finely chopped.
• Place in the saucepan, add the sugar, maple syrup, vinegar, and seasonings, and stir well. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium, stir in bacon, and cook until thickened and jammy. Stir every 5 minutes or so more often toward end of cooking. Reduce to half so it`s nice and thick about 1-2 hours. Taste and adjust seasonings.
• This makes 11- ½ pint jars, but you may get a little more or less depending on how thick you cook your jam down.
• Transfer to jars when cool for storing in the refrigerator.
• Store in the freezer for up to 6 months. Or pressure can the ½ pint or pint jars at 10 lbs pressure for 75 minutes in sterilized jars wiping the rims with vinegar then placing warm lid on and screw ring in place. Follow your canner directions.

BACON AND TOMATO JAM

Steps:

• In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.
• Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.
• In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.
• Bring to a boil, stirring often, then reduce heat to medium.
• Crumble the bacon into the tomato mixture.
• Simmer until very thick, about 1 hour.
• Season with additional salt and pepper as needed.
• Let the jam cool, then ladle into jars.
• Can be refrigerated for 3 to 4 days, or frozen up to 2 months.
• If freezing, divide the jam among several small jars.
• When ready to use, let the jar thaw overnight in the refrigerator.

TOMATO BACON JAM

Steps:

• instructions Fry bacon in a skillet over medium heat until crispy. Use tongs to remove the bacon from the skillet and place on a paper towel lined plate to drain. Drain all but 2 Tablespoons of the bacon grease. Add the chopped onion to the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, 4-6 minutes. Crumble the bacon and add it back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil, then reduce heat and simmer mixture for 45-60 minutes, stirring occasionally, until mixture is thick. Serve warm or cool and store in a sealed container in the fridge. You can put this stuff on everything: waffles, biscuits, crackers, egg sandwiches, grilled cheese, mac and cheese, a spoon. The mixture makes about 2 cups and will stay good in the fridge for 2-3 weeks.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

OLD-FASHIONED TOMATO JAM RECIPE

Steps:

• Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
• Set out a medium saucepot. Add all the ingredients. Bring to a boil.
• Lower the heat and simmer for 1 - 1 ½ hours, stirring regularly, so it doesn't burn on the bottom.
• Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.