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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 jalapeño 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




½ pound smoked bacon

2 pounds very ripe tomatoes, cored and chopped

1 medium yellow onion, diced

1 cup sugar

2 ½ tablespoons cider vinegar

1 ½ teaspoons salt

¼ 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