Tomato Bacon Jam
Ingredients
Instructions
- Cook the bacon: Cut the bacon into small pieces. In a large skillet or pan, cook the bacon over medium heat until it’s crispy. Once done, transfer the bacon to a paper-towel-lined plate to drain, and set aside. Reserve about 1 tablespoon of the bacon fat in the pan.
- Cook the onion,tomato, and garlic:In the same pan with the bacon fat, add the chopped onion and diced tomato andcook over medium heat until it becomes soft and translucent, about 8 to 10minutes. Add the minced garlic and cook for an additional 1 or 2 minutes untilfragrant.
- Add the liquids: Stir in the brown sugar, apple cider vinegar, coffee, maple syrup, balsamic vinegar, and Dijon mustard. Add the cooked bacon back into the pan and stir everything together.
- Simmer: Reduce the heat to low and let the mixture simmer, stirring occasionally, until it thickens and becomes jam-like. This will take about 30 to 45 minutes. If it gets too thick, you can add a tablespoon of water to loosen it up.
- Season: Taste the bacon jam and season with salt, pepper, and smoked paprika if using.
- Cool and Store: Allow the bacon jam to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2 to 3 weeks.