Green Tomato Bacon Jam Recipes

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TOMATO AND BACON JAM

This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!

Provided by 3RDTIMESACHARM

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 2h5m

Yield 10

Number Of Ingredients 8



Tomato and Bacon Jam image

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.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g

½ pound smoked bacon
2 pounds ripe tomatoes, chopped
1 yellow sweet onion, finely diced
1 cup white sugar
2 ½ tablespoons apple cider vinegar
1 ½ teaspoons salt
¼ teaspoon black pepper
1 dash hot pepper sauce (such as Tabasco®)

GREEN TOMATO JAM

As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.-Norma Henderson, Hampton, New Brunswick

Provided by Taste of Home

Time 30m

Yield about 3 cups.

Number Of Ingredients 3



Green Tomato Jam image

Steps:

  • In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

2-1/2 cups pureed green tomatoes (about 3 medium)
2 cups sugar
1 package (3 ounces) raspberry gelatin

GREEN TOMATO BACON JAM

Don't toss the end of Autumn green tomatoes away. Try it in this recipe. Store in refrigerator for up to 5 weeks or can in a pressure canner not a hot water bath. Ph was 4.31. Top a steak sandwich, burger or a cold cut sandwich with this sweet and savory jam

Provided by Rita1652

Categories     Sauces

Time 3h20m

Yield 11 1/2 pint jars

Number Of Ingredients 12



Green Tomato Bacon Jam image

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.

Nutrition Facts : Calories 582.3, Fat 19.1, SaturatedFat 6.2, Cholesterol 28, Sodium 586.3, Carbohydrate 99.5, Fiber 2.6, Sugar 94.4, Protein 7.5

5 lbs green tomatoes, cored and chopped
1 sweet onion, chopped (1 pound)
3 garlic cloves
4 cups white sugar
3/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 teaspoon smoked paprika or 1 teaspoon smoked dried chipotle powder
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
good pinch red pepper flakes
1 -2 red jalapeno (with or with out the seeds up to your heat level)
1 lb hickory uncured bacon, cooked crisp and crumbled (Oven Cooked Bacon With Black Pepper and Brown Sugar is a easy cooking method for the bacon doing it unseasoned)

BILTMORE ESTATE GREEN TOMATO JAM

Provided by Food Network

Categories     condiment

Time 2h22m

Yield 6 cups

Number Of Ingredients 3



Biltmore Estate Green Tomato Jam image

Steps:

  • Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

5 pounds large green tomatoes
5 pounds sugar
3 lemons, sliced

GREEN TOMATO JAM

This green tomato jam is sweet but has a nice tang from the tomatoes and subtle heat from the ginger. You will love the citrus undertones! This tastes delicious on a cheese board or over cream cheese on a bagel. Or try on a grilled cheese sandwich or a burger-yum!

Provided by Pam Lolley

Categories     Jams and Jellies

Time 4h35m

Yield 40

Number Of Ingredients 8



Green Tomato Jam image

Steps:

  • Pulse tomatoes and ginger in the bowl of a food processor until finely chopped, in 3 to 4 batches, pulsing about 15 times; scrape down sides as needed. Place finely chopped tomatoes and ginger in a large Dutch oven.
  • Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring mixture to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the side of the pan. Reduce heat to medium-low (mixture should hold a steady low boil) and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
  • Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Let cool for 3 hours before serving or canning.

Nutrition Facts : Calories 81.4 calories, Carbohydrate 20.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 52.5 mg

3 pounds green tomatoes, cored and cut into chunks
2 tablespoons finely chopped fresh ginger
3 ¾ cups white sugar
3 tablespoons fresh lemon juice, divided
2 tablespoons fresh orange juice
2 teaspoons lemon zest
2 teaspoons grated orange zest
1 teaspoon kosher salt

BACON AND TOMATO JAM

This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well.

Provided by Elaine

Categories     Vegetable

Time 1h45m

Yield 1 pint, 16 serving(s)

Number Of Ingredients 7



Bacon and Tomato Jam image

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.

1/2 lb smoked bacon
2 lbs firm 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

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