Bacon And Tomato Jam Recipes
BACON AND TOMATO JAM
This was recently published in my local newspaper. They recommended it on grilled cheese, hamburgers and tuna salad. I am sure it would be very good with many other things as well.
Provided by Elaine
Categories Vegetable
Time 1h45m
Yield 1 pint, 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
TOMATO AND BACON JAM
This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!
Provided by 3RDTIMESACHARM
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 2h5m
Yield 10
Number Of Ingredients 8
Steps:
- Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
- Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
- Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g
BACON AND TOMATO CUPS
Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Provided by TABKAT
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 42m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
- Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
- Bake in preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g
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