| Tomato Bacon Jam | ||||
| Makes 1 small bowl, about 2 cups | ||||
| Ingredients | ||||
| 12 oz | smoked bacon (not maple), 1/4"diced |
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| ________ | ||||
| 2 lbs | Roma tomatoes, 1/2" chopped, it looks like a lot but this will cook down | |||
| 1 | medium white onion, 1/4" diced | |||
| 1 cup | white sugar | |||
| 3 tbls | apple cider vinegar | |||
| 2 tsp | salt | |||
| 1 tsp | ground black pepper | |||
| ________ | ||||
| some | crackers or bread | |||
| Directions | ||||
|
In a stock pot, cook the bacon over medium
heat, stirring occasionally, until evenly browned. You don’t have to go
for crispy here since this will be simmering for a long time. Dump the
bacon and grease into a fine mesh strainer over your grease can. Now
throw the bacon back into the stock pot.
Throw in the rest of the ingredients, stir them in well to dissolve the sugar, and bring it to a strong simmer. Cook it for about 40 minutes, stirring occasionally. After 40 minutes it will be getting thick. Turn the heat down to medium-low and simmer it for about another 20 minutes, stirring occasionally. The cooking times might vary; you just don’t want all the liquid to evaporate. Turn the heat off and let the mixture cool in the pot for about 10 minutes. Spoon the jam into your serving dish and serve it warm with some crackers or toasted crispy bread crostini things. If you want, you can make it a day or two before your party and store it in the refrigerator. Any fat may coagulate, just re-warm it a little in the microwave and stir it up. |
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