Tomato Bacon Jam Recipes

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.

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.

Steps:

• instructions Fry bacon in a skillet over medium heat until crispy. Use tongs to remove the bacon from the skillet and place on a paper towel lined plate to drain. Drain all but 2 Tablespoons of the bacon grease. Add the chopped onion to the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, 4-6 minutes. Crumble the bacon and add it back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil, then reduce heat and simmer mixture for 45-60 minutes, stirring occasionally, until mixture is thick. Serve warm or cool and store in a sealed container in the fridge. You can put this stuff on everything: waffles, biscuits, crackers, egg sandwiches, grilled cheese, mac and cheese, a spoon. The mixture makes about 2 cups and will stay good in the fridge for 2-3 weeks.