So I won’t actually keep it a secret. I made tomato bacon jam. Sweet, sticky, smoky, savory jam. Surprisingly easy, I figured it would make a great condiment for some simple roast beef and cheddar sandwiches. I figured right.
The recipe for tomato bacon jam was pretty consistent across the internet.
1/2 pound bacon, 2 pounds ripe tomatoes cored and chopped, 1 medium yellow onion diced, 1 cup sugar, 2 1/2 tablespoons cider vinegar, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper.
Cook the bacon however you prefer. I went with the oven this time. 375 degrees Fahrenheit for about 12 minutes (or until crispy). Drain cooked bacon on paper towels and break up into small pieces.
Put the tomatoes, onion, sugar, vinegar, salt and pepper in a deep sauce pan and bring to a boil. Then lower the heat to medium and add the bacon. Give the mixture a stir and allow to simmer on medium-ish heat for about an hour or until very thick.
The recipe I found here said the jam will keep in the refrigerator for 3-4 days or you could also freeze it for up to 2 months.