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Bacon and Tomato Jam




Source of Recipe


rec.food.cooking


Recipe Introduction


AP article via Nancy Young

Larry Crowe/AP
Tomato is a fruit, right? Then why not make a jam?
View larger More photos Photo store If you prefer a peppery kick, up the ground black pepper or add finely diced jalape�o peppers.

This jam will keep in the refrigerator for three to four days. The best bet is to refrigerate a small amount for immediate use, then divide the rest into small canning jars and freeze. It will keep for up to 2 months. Thaw overnight in the refrigerator.

J.M. Hirsch, The Associated Press



List of Ingredients




� pound smoked bacon

2 pounds very ripe tomatoes, cored and chopped

1 medium yellow onion, diced

1 cup sugar

2 � tablespoons cider vinegar

1 � teaspoons salt

� teaspoon ground black pepper

Recipe



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. Makes 1 pint (16 servings of 2 tablespoons each).

PER SERVING: Calories 58 Fat 3 g (1 g sat) Cholesterol 7 mg Sodium 266 mg No fiber Carbohydrates 6 g Protein 2 g