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If you have a bumper crop of tomatoes in your garden, or simply see some lovely ones at the market, Tomato Bacon Jam is a delightful treat to help you preserve some of the harvest.
Smoky, sweet and savory all at the same time, the bacon, onions, fresh tomatoes and seasonings in this recipe are cooked down till thick and spreadable on anything from bread to burgers to veggies!
Make a big batch and put it into little jars for a tasty, (perishable) gift your friends and family will never forget.
Other Homemade Condiments
- 2 lbs. cherry tomatoes, or other firm tomatoes, chopped
- 1 yellow or sweet onion, diced
- 1 lb. thick slab pasture-raised bacon, chopped
- 1-2 tsps. smoked paprika, or 1 tsp. ground morita chili peppers, to taste
- 1/4 cup raw cane sugar, or 1/3 cup maple syrup
- 1 tsp. sea salt
- 1 tsp. ground mustard
- 1 Tbsp. balsamic vinegar, or raw apple cider vinegar for a brighter taste
- dash cayenne pepper, (optional)
- Fry bacon in a Dutch oven over medium heat until crispy. Use tongs to remove the bacon from the pot and place into a fine mesh sieve over a bowl to drain.
- Drain all but 2 tablespoons of the bacon grease. Add the diced onion into the pot, and cook until translucent, about 4-6 minutes.
- Add the bacon back to the pot along with all of the remaining ingredients. Stir everything together. Increase heat to medium high until you get a gentle boil, then reduce heat to slowly simmer the mixture for 30-45 minutes, stirring occasionally, until mixture is thick. Remove from heat.
- Use on biscuits, crackers, eggs, grilled cheese, burgers, vegetables and more. The jam will keep in the refrigerator for 2-3 weeks.