Bacon And Tomato Jam

• 1/2 lb smoked bacon
• 2 lbs firm ripe tomatoes, cored and chopped
• 1 medium yellow onion, diced
• 1 cup sugar
• 2 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper

1. In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes.
2. Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.
3. In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper.
4. Bring to a boil, stirring often, then reduce heat to medium.
5. Crumble the bacon into the tomato mixture.
6. Simmer until very thick, about 1 hour.
7. Season with additional salt and pepper as needed.
8. Let the jam cool, then ladle into jars.
9. Can be refrigerated for 3 to 4 days, or frozen up to 2 months.
10. If freezing, divide the jam among several small jars.
11. When ready to use, let the jar thaw overnight in the refrigerator.

bacon, firm ripe tomatoes, yellow onion, sugar, cider vinegar, salt, ground black pepper

Taken from www.food.com/recipe/bacon-and-tomato-jam-381901 (may not work)