Bacon and Tomato Jam

Submitted by Elaine

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Yields: 1 pint
• Serves: 16

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

directions

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

Reviews

[cnkwitter]

this is wonderful! I used smoked maple bacon(1lb) and 12 fresh tomatoes. cooked about 2 hours and made a jar and a half.