Bacon And Tomato Jam

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This was recently published in my local newspaper. they recommended it on grilled cheese, hamburgers and tuna salad. i am sure it would be very good with many other things as well.

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Steps

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In a large skillet over medium-high , cook the bacon until crispy , about 5 minutes.

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Transfer the bacon to paper towels to drain excess fat , blotting it dry with additional towels as needed.

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In a large saucepan , combine the tomatoes , onion , sugar , cider vinegar , salt and pepper.

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Bring to a boil , stirring often , then reduce heat to medium.

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Crumble the bacon into the tomato mixture.

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Simmer until very thick , about 1 hour.

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Season with additional salt and pepper as needed.

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Let the jam cool , then ladle into jars.

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Can be refrigerated for 3 to 4 days , or frozen up to 2 months.

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If freezing , divide the jam among several small jars.

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When ready to use , let the jar thaw overnight in the refrigerator.

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Ingredients

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smoked bacon, firm ripe tomatoes, yellow onion, sugar, cider vinegar, salt, ground black pepper