Blt With Tomato Jam And Pepper Jelly Bacon Recipes

BLT WITH TOMATO JAM AND PEPPER JELLY BACON

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
• Chop tomatoes into approximately 1 to 1 1/2 inch pieces. Spread out evenly on baking sheet along with onion, garlic, and thyme.
• Bake for 1 hour. Increase oven temperature to 400 degrees.
• Whisk together honey, oil, vinegar, salt, black pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes.
• Return pan to oven and bake for 45 minutes, stirring every 15 minutes. Let cool. Scrape all contents of baking sheet into a bowl. Stir to combine, mashing while you stir to break down the tomatoes and form more of a cohesive mixture.
• To make bacon, lightly spray a rimmed baking sheet with cooking spray. Place bacon on pan and lightly brush top side with pepper jelly. Place in 400 degree oven and bake for 10 to 14 minutes, or until fully cooked.
• For each sandwich, spread 1 piece of bread with mayonnaise. Top with lettuce, tomato jam, and 2 pieces bacon, and then top piece of bread.

SPICY CAYENNE TOMATO JAM

Steps:

• Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
• Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.

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.