Tomato Bacon Jam Recipe
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Ingredients: |
Ingredients: 2 pounds Roma tomatoes*, about 10 tomatoes
1 pound thick-cut bacon, about 10 slices, cut into pieces
1 yellow onion, diced (about 1 cup)
½ teaspoon red pepper flakes
1 cup light brown sugar, packed
1 tsp kosher salt
1 Tbsp apple cider vinegar
1 tsp ground mustard
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Directions: |
Directions:Peel the tomatoes. Remove seeds and dice the tomatoes. Set the tomatoes aside.
In a large skillet over medium-high heat, cook the bacon pieces until crispy (approximately 5-6 minutes). Once the bacon is crispy, use a slotted spatula to remove the pieces and place on a paper towel-lined plate to drain. Set aside.
Drain all but 1-2 tablespoons of the bacon grease. In the skillet with the remaining bacon grease add the chopped onion and cook until softened (approximately 4-5 minutes).
Once the onion is soft, add the cooked bacon pieces, peeled, seeded and diced tomatoes, red pepper flakes, brown sugar, salt, ground mustard, and apple cider vinegar to the skillet. Mix and bring to a low boil.
Continue to maintain a low boil for 45-60 minutes, stirring occasionally until the mixture thickens and there is no visible liquid in the skillet. Remove the skillet from the heat. |
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Personal
Notes: |
Personal
Notes: Source:https://igrowtomatoes.com/tomato-bacon-jam/
This Tomato Bacon Jam can be made ahead and stored in the refrigerator for up to a week. It should be kept in an airtight container, and if there’s any doubt about whether it’s still good, the smell and color will give it away.
You also freeze it in small batches for longer storage. Just thaw it in the refrigerator overnight before using. Because the jam doesn’t contain preservatives, it’s not shelf-stable for pantry storage unless you follow a tested and approved canning process. This version isn’t written with canning in mind, so sticking with refrigeration or freezing is the safest option.
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