Bacon And Tomato Jam

Directions

1. 1
   In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.
2. 2
   Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.
3. 3
   In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.
4. 4
   Bring to a boil, stirring often, then reduce heat to medium.
5. 5
   Crumble the bacon into the tomato mixture.
6. 6
   Simmer until very thick, about 1 hour.
7. 7
   Season with additional salt and pepper as needed.
8. 8
   Let the jam cool, then ladle into jars.
9. 9
   Can be refrigerated for 3 to 4 days, or frozen up to 2 months.
10. 10
    If freezing, divide the jam among several small jars.
11. 11
    When ready to use, let the jar thaw overnight in the refrigerator.