BACON AND TOMATO JAM

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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

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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