Categories: conserves, jam, jelly, preserves

Ingredients

• 1/4 lb. smoked bacon, about 4 thick slices
• 1 lb. very ripe tomatoes, cored and chopped
• 1/2 medium yellow onion, diced
• 1/2 cup granulated sugar
• 1 Tbsp. cider vinegar
• 3/4 tsp. salt
• Ground black pepper to taste

Directions

1. In a large skillet over medium-high heat, cook bacon until crispy. Drain on paper towels and pat dry. Set aside.
2. In a large saucepan, combine tomatoes, onion, sugar, cider vinegar, salt and pepper. Bring to a boil, stirring often, then reduce heat to medium. Crumble in bacon and simmer until mixture is very thick, about 1 hour. Season to taste with additional salt and pepper.
3. let the jam cool, then ladle into jars or freezer-safe containers. Will keep, refrigerated, for 3 to 4 days, or frozen for up to 2 months, if freezing, let the jam thaw overnight in the refrigerator before serving.

4. makes about 1 cup.

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