Nancy Young wrote:
> The recipe was in my paper today, I'm sure it's in a lot of papers
> being an AP article. It sounds good to me, to put on burgers. I
> might give this a shot.
>
> Tomatoes, bacon make a fine jam

I finally had all the ripe tomatoes I needed and made this stuff.
I have only taken a little taste so far, it's nice, tomatoey and
baconey. However, it's a good thing I halved the sugar the recipe
calls for, next time I'll probably eliminate it altogether. It's sweet
for my taste.

Should be good on the burger I'm having for dinner tonight.

> 09:13 AM CDT on Wednesday, July 22, 2009
> The Associated Press
> Nothing says jam has to taste fruity. This sweet-and-savory tomato
> jam is spiked with smoked bacon, making it the perfect condiment for
> a grilled cheese. It also adds spunk to tuna salad and has just the
> right tangy flavor for burgers.
>
>
> Larry Crowe/AP
> Tomato is a fruit, right? Then why not make a jam?
> View larger More photos Photo store If you prefer a peppery kick, up
> the ground black pepper or add finely diced jalapeño peppers.
>
> This jam will keep in the refrigerator for three to four days. The
> best bet is to refrigerate a small amount for immediate use, then
> divide the rest into small canning jars and freeze. It will keep for
> up to 2 months. Thaw overnight in the refrigerator.
>
> J.M. Hirsch, The Associated Press
>
> BACON AND TOMATO JAM
>
>
> ½ pound smoked bacon
>
> 2 pounds very ripe tomatoes, cored and chopped
>
> 1 medium yellow onion, diced
>
> 1 cup sugar
>
> 2 ½ tablespoons cider vinegar
>
> 1 ½ teaspoons salt
>
> ¼ teaspoon ground black pepper
>
> In a large skillet over medium-high, cook the bacon until crispy,
> about 5 minutes. Transfer the bacon to paper towels to drain excess
> fat, blotting it dry with additional towels as needed.
>
> In a large saucepan, combine the tomatoes, onion, sugar, cider
> vinegar, salt and pepper. Bring to a boil, stirring often, then
> reduce heat to medium. Crumble the bacon into the tomato mixture.
>
> Simmer until very thick, about 1 hour. Season with salt and pepper, as
> needed.
>
> Let the jam cool, then ladle into jars. Can be refrigerated for 3 to
> 4 days, or frozen for up to 2 months. If freezing, divide the jam
> among several small jars. When ready to use, let a jar thaw overnight
> in the refrigerator. Makes 1 pint (16 servings of 2 tablespoons each).
>
> PER SERVING: Calories 58 Fat 3 g (1 g sat) Cholesterol 7 mg Sodium
> 266 mg No fiber Carbohydrates 6 g Protein 2 g