By Perre Coleman Magness, The Runaway Spoon
Makes 1 pint
6 strips of bacon
2 pounds tomatoes, chopped
1 small white onion, finely chopped
1/2 cup white sugar
1/2 cup light brown sugar
3 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Cut the bacon into small pieces and cook in a skillet until crispy. Transfer with a slotted spoon to paper towels to drain.
2. In a large, high-sided saucepan, bring the chopped tomatoes, onion, sugars, vinegar, salt, and pepper to a boil. Boil for about 10 minutes, until the tomatoes are soft and breaking down. Use a spatula or the back of the spoon to crush the tomatoes, though I like to give the jam a little whirl with an immersion blender at this point to create a rough puree. Reduce the heat to medium-low, stir in the bacon pieces and simmer until the jam is thick and spreadable, about an hour or more. Stir occasionally to prevent scorching on the bottom of the pan. As the jam thickens, watch it more closely and stir often to prevent burning. The jam will be done when you pull a spatula through to expose the bottom of the pan and the two sides don’t run together.
3. Scoop the jam into jars or a bowl and leave to cool. The jam will keep covered in the fridge for more than a week.
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