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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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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. 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.
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