Bacon And Tomato Jam

1. 1

   In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.

2. 2

   Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.

3. 3

   In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.

4. 4

   Bring to a boil, stirring often, then reduce heat to medium.

5. 5

   Crumble the bacon into the tomato mixture.

6. 6

   Simmer until very thick, about 1 hour.

7. 7

   Season with additional salt and pepper as needed.

8. 8

   Let the jam cool, then ladle into jars.

9. 9

   Can be refrigerated for 3 to 4 days, or frozen up to 2 months.

10. 10

    If freezing, divide the jam among several small jars.

11. 11

    When ready to use, let the jar thaw overnight in the refrigerator.

* Per serving · 4 servings · Values may vary.

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