This Gift is Jamming

Everything is Better with Bacon
I am a firm believer that everything is better with bacon. Even the holidays. I’ve fallen in love with bacon jam lately, because it is the perfect companion for any meal. It is salty, sweet and tangy, all in one! I like to have a dollop on top of my Eggs Benedict during the weekends, but it also tastes great on burgers, sandwiches, you name it. Best of all, while this is a paleo condiment, it can be enjoyed by anyone… as long as they eat bacon. In a season where everyone is getting boxes of cookies, or bottles of wine, this gift stands out not only because it is unique, but also because it is healthy(ish).Sizzlin’ in the Kitchen



Wrapped with Love
In gift giving, presentation is everything. I am going to be giving out my tomato bacon jam in these
Tomato Bacon Jam
Ingredients
- 12 oz thick cut, nitrate free bacon
- 1 cup chopped shallots
- 1 box of Pomi chopped tomatoes (24.46 oz)
- 2.5 tbsp Apple Cider Vinegar
- 1 cup
- 1.5 tsp salt
- 1 tsp ground pepper
Instructions
- Cook the bacon until crisp in a large skillet. You will render down a lot of fat, during this process. Strain it off between batches, and keep for future use. Set bacon aside when done, and break into small pieces.
- In a large saucepan over medium high heat, combine the tomatoes, shallots, apple cider vinegar, maple sugar, salt and pepper. Stir well, and let mixture come to a boil.
- When tomato mixture is boiling, add in bacon and stir well. Reduce heat to medium. Let mixture stay at simmer for next 45-60 minutes. Stir regularly to make sure nothing is burning at the bottom of the sauce pan.
- After 45 minutes to an hour, you should notice the mixture has thickened, and you can scrape the bottom of the saucepan clean without liquid flowing. At this point the jam is done. Remove from heat, and store in mason jars in the fridge for 2-3 weeks.
Notes
This is an amazing topping for eggs, or on a burger. It can also be used as a tomato paste replacement in some recipes.
Keep the rendered bacon fat for future use. It can be kept in the fridge for up to a week, or frozen for up to a month.
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https://www.urbancavewoman.com/recipes/condiments/tomato-bacon-jam/
[…] added the much needed umami flavor. I also swapped out the tomato paste, and used some homemade tomato bacon jam. Thicken this up with some cassava flour, and you have a first class gravy for your pie. It came […]