Bacon Tomato Jam Recipes

BLT - BRAISED BACON, COLLARDS AND TOMATO JAM

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Add the bacon, stock and mirepoix to an oven-safe pan, cover with foil and roast for 90 minutes. Then remove the bacon from the stock and allow to cool. Once cooled, portion into 4 portions and hold until re-cooking.
• For the collards: Add the stock, apple juice, bacon, onions, Cajun spice and collards to a stockpot and cook over medium-high heat until simmering. Then reduce the heat to low and cook until the greens are softened and the liquid has reduced to 2 cups, about 1 hour. After cooking, remove from the heat and hold warm.
• For the tomato jam: During the collard process, in a small saucepot over medium heat, add the tomatoes, onions, horseradish, thyme, salt, cayenne, curry, white pepper and turmeric, and allow to cook for 75 minutes, stirring during the process. Once cooked, keep warm and tighten with a slurry if needed.
• Once all three items are cooked, on an oven-safe pan, add the braised bacon pieces, top with tomato jam and heat under the broiler lightly browned, about 2 minutes. Once browned, portion the collards in a centered pile in a bowl, then top with the relish-broiled bacon and serve.

TOMATO AND BACON JAM

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.

BACON AND TOMATO JAM

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.

BACON TOMATO JAM

Steps:

• Cook bacon to almost crisp (75%)
• Saute onion in bacon grease (60% done)
• Add sugar (reduce by half?)
• Add Vinegar (reduce by half ?)
• Add tomato and simmer 15 min.
• Mix or Blend

BACON JAM

Steps:

• Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
• Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
• Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

GREEN TOMATO BACON JAM

Steps:

• Place ½ the tomatoes in the food processor, pulse a few times, place the green tomatoes in tall heavy bottom saucepan then repeat with rest of tomatoes add to pot. Then pulse garlic, jalapenos, couple times, add the onion and pulse until finely chopped.
• Place in the saucepan, add the sugar, maple syrup, vinegar, and seasonings, and stir well. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium, stir in bacon, and cook until thickened and jammy. Stir every 5 minutes or so more often toward end of cooking. Reduce to half so it`s nice and thick about 1-2 hours. Taste and adjust seasonings.
• This makes 11- ½ pint jars, but you may get a little more or less depending on how thick you cook your jam down.
• Transfer to jars when cool for storing in the refrigerator.
• Store in the freezer for up to 6 months. Or pressure can the ½ pint or pint jars at 10 lbs pressure for 75 minutes in sterilized jars wiping the rims with vinegar then placing warm lid on and screw ring in place. Follow your canner directions.