Got too many tomatoes? Add bacon, make jam


Got too many tomatoes? Add bacon, make jam

Bacon and Tomato Jam

Start to finish: 2 hours (15 minutes active)

Makes 1 pint (sixteen 2-tablespoon servings)

½ pound smoked bacon

2 pounds very ripe tomatoes, cored and chopped

1 medium yellow onion, diced

1 cup sugar

2½ tablespoons cider vinegar

1½ teaspoons salt

¼ 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.

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