BACON AND TOMATO JAM
1/2 pound smoked bacon
2 pounds very ripe tomatoes, cored and chopped
1 medium yellow onion, diced
1 cup sugar
2 1/2 tablespoons cider vinegar
1 1/2 teaspoons salt
1/4 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.
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.
Nutrition information per 2-tablespoon serving (values are rounded to the nearest whole number): 58 calories; 27 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 7 mg cholesterol; 6 g carbohydrate; 2 g protein; 0 g fiber; 266 mg sodium.
2 comments:
Why is it called "jam"? There's nothing to make it set (other than bacon fat?). But maybe I don't understand how you'd use this. Is it like a pasta sauce? I'm confused.
It looks good, more like a salsa to me. The tomatoes aren't ripening very well here. Some say the nights are too cool. That's a blessing for me but a bane to the tomato growers. Vicki
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