Bacon And Tomato Jam - cooking recipe

Ingredients

1/2 lb smoked bacon
2 lbs firm ripe tomatoes, cored and chopped
1 medium yellow onion, diced
1 cup sugar
2 1/2 tablespoons cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Preparation

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