Tomato Bacon Jam

Name: Tomato Bacon Jam
Ingredients: 1 pound Bacon; 1 Yellow Onion, Chopped; 1-1/2 pound Tomatoes, Chopped (I Used A Mix Of Cherry And Roma); 2 teaspoons Smoked Paprika; 1/2 teaspoons Red Pepper Flakes; 1/4 cups Brown Sugar; 2 Tablespoons White Sugar; 1 teaspoon Salt; 1 teaspoon Ground Mustard; 1 Tablespoon Apple Cider Vinegar; Dash Cayenne Pepper

11 ingredients

4 steps

Ingredients

1 pound Bacon
1 Yellow Onion, Chopped
1-1/2 pound Tomatoes, Chopped (I Used A Mix Of Cherry And Roma)
2 teaspoons Smoked Paprika
1/2 teaspoons Red Pepper Flakes
1/4 cups Brown Sugar
2 Tablespoons White Sugar
1 teaspoon Salt
1 teaspoon Ground Mustard
1 Tablespoon Apple Cider Vinegar
Dash Cayenne Pepper

Directions

1

Fry bacon in a skillet over medium heat until crispy. Use tongs to remove the bacon from the skillet and place on a paper towel lined plate to drain.
2

Drain all but 2 tablespoons of the bacon grease. Add the chopped onion into the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, 4-6 minutes.
3

Crumble the bacon and add it back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil, then reduce heat to low and simmer mixture for 45-60 minutes, stirring occasionally, until mixture is thick. Remove from heat.
4

Serve warm or cool and store in a sealed container in the fridge. You can put this stuff on everything: waffles, biscuits, crackers, egg sandwiches, grilled cheese, mac and cheese, a spoon. The mixture makes about 2 cups and will stay good in the fridge for 2-3 weeks.