Green Tomato Bacon Jam

Don't toss the end of Autumn green tomatoes away. Try it in this recipe. Store in refrigerator for up to 5 weeks or can in a pressure canner not a hot water bath. Ph was 4.31. Top a steak sandwich, burger or a cold cut sandwich with this sweet and savory jam

• Ready In: 3 hrs 20 mins
• Yields: 11 1/2 pint jars

Ingredients

• 5  lbs green tomatoes, cored and chopped
• 1  sweet onion, chopped (1 pound)
• 3  garlic cloves
• 4  cups white sugar
• 3⁄4 cup pure maple syrup
• 1⁄2 cup apple cider vinegar
• 1  teaspoon  smoked paprika or 1  teaspoon  smoked  dried chipotle powder
• 1  teaspoon kosher salt
• 1⁄2 teaspoon  fresh cracked black pepper
•  good pinch red pepper flakes
• 1 -2  red  jalapeno (with or with out the seeds up to your heat level)
• 1  lb  hickory uncured bacon, cooked crisp and crumbled (Oven Cooked Bacon With Black Pepper and Brown Sugar is a easy cooking method for the bacon doing it unseasoned)

Directions

1. 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.
2. 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.
3. This makes 11- ½ pint jars, but you may get a little more or less depending on how thick you cook your jam down.
4. Transfer to jars when cool for storing in the refrigerator.
5. 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.