Bacon and Tomato Jam

Recipe by Elaine
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 16
YIELD: 1 pint
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement