Originally Posted by
RICHARD
Bacon and tomato jam.
.5 lbs smoked bacon.
2 lbs. very ripe chopped and cored tomatoes
1 med onion, chopped
I cup sugar,
2.5 tbls cider vinegar,
1.5 tsp salt
.25 tsp pepper.
cook bacon til crispy and blot as much fat as possible.
Combing maters, onion, sugar and vinegar into large pot.
Bring to boil, stirring often, reduce heat to med, crumble bacon into mixture,
Simmer until thick-about 1 hour, season as needed.
Put into jars when cool, stays in fridge for 3-4 days, frozen-up to two months.