Nonna'S Mouthwatering Marmeletta

• 2 Tomatoes
• 3 cups Red cabbage
• 1 cup Celery (thinly sliced, tops too)
• 1 Red bell pepper
• 1 Yellow onion (sliced to your preference)
• 1/3 cup Brown sugar (more or less, depending on your preference)
• 3/4 cup Apple cider vinegar (balsamic works well too)
• 1 teaspoon Dry mustard
• 1/4 teaspoon Allspice
• 1 pinch Ground cloves
• 1 tablespoon Kosher salt
• 2 dashes Worcestershire sauce
• 4 pieces Bacon (I use black forest, but any high quality bacon will do)

1. Chop the tomatoes, cabbage (I like it in strips) and bell pepper and combine together in mixing bowl. Sprinkle the kosher salt over them and set aside.
2. In a skillet, cook the 4 slices of bacon to a crisp and drain, saving about 2 tablespoons of the drippings in the bottom of pan and add the sliced onion and a tablespoon or so of the brown sugar and continue cooking over med-high heat.
3. Continuously stir the onions until they start to caramelize (about 12-15 minutes) and add the tomatoes, cabbage and bell pepper and stir together until well combined. After a few minutes, add the vinegar and the rest of the spices and bring to a boil. Reduce the heat and simmer for an additional 30 minutes, stirring frequently.
4. After all the liquid is reduced and you have your desired consistency, crumble the bacon and add it to the marmeletta. Cool to room temperature and refrigerate, or enjoy it right away! Can be stored for up to 2 weeks.

tomatoes, red cabbage, celery, red bell pepper, yellow onion, brown sugar, apple cider vinegar, mustard, allspice, ground cloves, kosher salt, worcestershire sauce, bacon

Taken from food52.com/recipes/6486-nonna-s-mouthwatering-marmeletta (may not work)