BACON AND TOMATO JAM
Start to finish: 2 hours (15 minutes active)
Makes 1 pint (sixteen 2-tablespoon servings)
1/2 pound smoked bacon
2 pounds very 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
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 salt and pepper, as needed.
Let the jam cool, then ladle into jars. Can be refrigerated for 3 to 4 days, or frozen for up to 2 months. If freezing, divide the jam among several small jars. When ready to use, let a jar thaw overnight in the refrigerator.
Nutrition information per 2-tablespoon serving (values are rounded to the nearest whole number): 58 calories; 27 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 7 mg cholesterol; 6 g carbohydrate; 2 g protein; 0 g fiber; 266 mg sodium.
I wonder if you could use sun dried tomatoes and make it a bit more of a thick spread. Let us know what you think and please share your ideas for bacon recipes!
Alexa and the Bacon Boys