BACON AND TOMATO JAM
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.
Provided by Elaine
Categories Vegetable
Time 1h45m
Yield 1 pint, 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #for-large-groups #jams-and-preserves #condiments-etc #vegetables #tomatoes #number-of-servings #4-hours-or-less
You'll also love