Categories: conserves, jams, jelly, preserves

Ingredients

• 1/2 lb. thick-sliced smoked bacon, cut into
• 1/2-inch pieces
• 2 lb. ripe tomatoes, cored and chopped
• 1 red onion, diced
• 1 cup granulated sugar
• 2 Tbsp. tomato or cider vinegar
• 1 1/2 tsp. coarse salt
• 1/2 to 3/4 tsp. ground black pepper
• 1/8 to 1/4 tsp. crushed red pepper flake

Directions

1. In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels.
2. Meanwhile, in a large, heavy pot, combine the tomatoes, onion, sugar, vinegar and salt. Bring to a boil, stirring to dissolve sugar.
3. Reduce heat and simmer 10 minutes. Stir in cooked bacon, black pepper and red pepper flakes. Simmer 1 1/2 to 2 hours or until mixture is thickened and most of the liquid has evaporated. Cool to room temperature.
4. Ladle into jars and refrigerate or freeze. Will keep in the refrigerator up to5 days or frozen for several months. Thaw frozen jam in the refrigerator over night.

5. makes about 2 cups

Email to a friend | Print this recipe | Back