Tomato and Bacon Jam

Recipe View 10 mins In a large skillet, cook bacon over medium-high heat, turning occasionally, until crispy and evenly browned (approximately 8-10 minutes).

Recipe View 5 mins Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble or finely chop the bacon.

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the chopped tomatoes, diced sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar (approximately 5 minutes).

Recipe View 1 hrs 15 mins Reduce heat to medium-low and stir in the crumbled bacon. Simmer, stirring frequently to prevent sticking, until the jam has thickened and reduced to your desired consistency (approximately 1 hour to 1 hour 15 minutes). The jam is ready when a spoonful placed on a chilled plate holds its shape.

Recipe View 2 mins Taste and adjust seasoning as needed, adding more salt, pepper, or hot sauce to your preference.

Recipe View 5 mins Remove from heat and allow the jam to cool slightly.

Recipe View 5 mins Carefully spoon the jam into a clean, sterilized 1-pint glass jar with a lid. Leave about 1/2 inch of headspace.

Recipe View 5 mins Store in the refrigerator for up to 1 week or freeze for up to 2 months. If freezing, use smaller jars for easier thawing. Thaw frozen jam in the refrigerator overnight before using.