Tomato And Bacon Jam Recipes

BACON AND TOMATO JAM

Bacon and Tomato Jam image

This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well.

Provided by Elaine

Categories Vegetable

Time 1h45m

Yield 1 pint, 16 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb smoked bacon
2 lbs firm ripe tomatoes, cored and chopped
1 medium yellow onion, diced
1 cup sugar
2 1/2 tablespoons cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

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.

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