Smoky Tomato Bacon Jam
Notes
adapted from The Kitchen Whisperer's recipe for Smoky Tomato Bacon Marmalade
2 1/2 pounds roasted tomatoes, skins on, chopped
3/4 pound bacon, cut into 1" pieces
2 cups onions, chopped
2 tsp. smoked salt
1 tsp. black pepper
1/2 cup granulated sugar
1 1/2 tsp. Sriracha
2 1/2 Tbsp. apple cider vinegar
In a large pot or pan, fry bacon pieces until crispy and then remove from the grease using a slotted spoon. Drain the bacon grease, reserving 1 tablespoon.
Return the pan to the stove with the reserved bacon grease. Add the tomatoes, onions, sugar, Sriracha, vinegar, salt and pepper to the pan. Turn the heat up to high.
Stir constantly, until the sugar dissolves and mixture has come to a boil. Reduce the heat to low and return the bacon to the pan.
Cook the mixture for about an hour or until it has thickened to desired thickness, stirring often.
Once desired thickness, pour the mix into a blender or food processor and process until smooth.
Place the jam in a jar and store in the fridge.
*Can be canned if you use a pressure canner or leave bacon out to process in a water bath. Meat products must be canned using a pressure canner to make sure they reach a high enough temperature to be safe to eat.
