Bacon Tomato Jam Recipes

BACON AND TOMATO JAM

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.

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

GREEN TOMATO BACON JAM

Steps:

• Place ½ the tomatoes in the food processor, pulse a few times, place the green tomatoes in tall heavy bottom saucepan then repeat with rest of tomatoes add to pot. Then pulse garlic, jalapenos, couple times, add the onion and pulse until finely chopped.
• Place in the saucepan, add the sugar, maple syrup, vinegar, and seasonings, and stir well. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium, stir in bacon, and cook until thickened and jammy. Stir every 5 minutes or so more often toward end of cooking. Reduce to half so it`s nice and thick about 1-2 hours. Taste and adjust seasonings.
• This makes 11- ½ pint jars, but you may get a little more or less depending on how thick you cook your jam down.
• Transfer to jars when cool for storing in the refrigerator.
• Store in the freezer for up to 6 months. Or pressure can the ½ pint or pint jars at 10 lbs pressure for 75 minutes in sterilized jars wiping the rims with vinegar then placing warm lid on and screw ring in place. Follow your canner directions.