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

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

On Jul 22, 7:20*am, "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
>
> 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.
> [snip recipe]

I just bought extra bacon -- the store had a 2 for 1 sale -- this will
help me use some of it. Grilled cheese and burgers for sure, adding
it to tuna salad seems pretty iffy. It would go well with eggs and
home fries, too. -aem
..

aem wrote:
> On Jul 22, 7:20 am, "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
>>
>> 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.
>> [snip recipe]
>
> I just bought extra bacon -- the store had a 2 for 1 sale -- this will
> help me use some of it. Grilled cheese and burgers for sure, adding
> it to tuna salad seems pretty iffy. It would go well with eggs and
> home fries, too.

Agreed on the tuna salad. And the only reason I have bacon right
now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
supermarket for a long time now? I missed that. Anyway, this stuff
just looks useful to me, hard to go wrong with bacon and tomato, a
match made in heaven.

nancy

Nancy Young wrote:
> aem wrote:
>> On Jul 22, 7:20 am, "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
>>>
>>> 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.
>>> [snip recipe]
>>
>> I just bought extra bacon -- the store had a 2 for 1 sale -- this will
>> help me use some of it. Grilled cheese and burgers for sure, adding
>> it to tuna salad seems pretty iffy. It would go well with eggs and
>> home fries, too.
>
> Agreed on the tuna salad. And the only reason I have bacon right
> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
> supermarket for a long time now?

Wow, I thought prices around here were bad! Or are you referring
to good deli bacon rather than packaged bacon like Sugardale?
I quit buying the good stuff some years ago when it went to $4 or
more per pound. Now I buy mostly Sugardale thick sliced, but only
when it's on sale. There was a sale a few months ago when they had
it 5 for $10. You don't have to buy 5 packages to get the lower
price but I bought 5 anyway to stock up. I'm still using it.

> I missed that. Anyway, this stuff
> just looks useful to me, hard to go wrong with bacon and tomato, a
> match made in heaven.

Sounds wonderful to me. I saved the recipe and may give it a try
one of these days. I think you could use it on anything you would
put ketchup on. I think it would be good on pierogi! (I know, I'm
weird. I've always put ketchup on pierogi. The last year or so I
started frying bacon with them as well - saw a post on rfc where
someone said their grandmother did it that way. Yum! So, bacon
and ketchup - except for nowadays, since I discovered Thai sweet
chilli sauce, I usually mix the ketchup half and half with the chilli
sauce and use that. Yum!)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Nancy Young wrote:

> aem wrote:
>> On Jul 22, 7:20 am, "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
>>>
>>> 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.
>>> [snip recipe]
>>
>> I just bought extra bacon -- the store had a 2 for 1 sale -- this
>> will help me use some of it. Grilled cheese and burgers for sure,
>> adding it to tuna salad seems pretty iffy. It would go well with
>> eggs and home fries, too.
>
> Agreed on the tuna salad. And the only reason I have bacon right
> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
> supermarket for a long time now? I missed that. Anyway, this stuff
> just looks useful to me, hard to go wrong with bacon and tomato, a
> match made in heaven.


I recently made a BLT dip for a cookout, it got snarfed *right*
down...coulda made 3x as much.


--
Best
Greg

Gregory Morrow wrote:
> Nancy Young wrote:

>> Agreed on the tuna salad. And the only reason I have bacon right
>> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
>> supermarket for a long time now? I missed that. Anyway, this stuff
>> just looks useful to me, hard to go wrong with bacon and tomato, a
>> match made in heaven.

> I recently made a BLT dip for a cookout, it got snarfed *right*
> down...coulda made 3x as much.

Oh, that sounds good too. Do me a favor, don't post that recipe!
Heh.

nancy

Kate Connally wrote:
> Nancy Young wrote:

>> Agreed on the tuna salad. And the only reason I have bacon right
>> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
>> supermarket for a long time now?
>
> Wow, I thought prices around here were bad! Or are you referring
> to good deli bacon rather than packaged bacon like Sugardale?

Regular bacon. However, nothing's more expensive than something
on 2 for 1 sale, so I don't really know the real regular price. I just
figured $3.50 a pound is acceptable.

> I quit buying the good stuff some years ago when it went to $4 or
> more per pound. Now I buy mostly Sugardale thick sliced, but only
> when it's on sale. There was a sale a few months ago when they had
> it 5 for $10. You don't have to buy 5 packages to get the lower
> price but I bought 5 anyway to stock up. I'm still using it.

Whenever you see those 'how long will things last in the freezer' lists,
they always say bacon, a few weeks. Well, I leave it in there for a
lot longer than that. I stock up on sales, too. $2 a pound, I haven't
seen that.

>> I missed that. Anyway, this stuff
>> just looks useful to me, hard to go wrong with bacon and tomato, a
>> match made in heaven.
>
> Sounds wonderful to me. I saved the recipe and may give it a try
> one of these days. I think you could use it on anything you would
> put ketchup on. I think it would be good on pierogi! (I know, I'm
> weird. I've always put ketchup on pierogi. The last year or so I
> started frying bacon with them as well - saw a post on rfc where
> someone said their grandmother did it that way. Yum!

This newsgroup is what I like to call a Bad Influence.

> So, bacon
> and ketchup - except for nowadays, since I discovered Thai sweet
> chilli sauce, I usually mix the ketchup half and half with the chilli
> sauce and use that. Yum!)

Sounds good to me.

nancy

"Gregory Morrow" > wrote in message
...
>
>
> I recently made a BLT dip for a cookout, it got snarfed *right*
> down...coulda made 3x as much.
>

Recipe????

Nancy Young wrote:

> Kate Connally wrote:
>> Nancy Young wrote:
>
>>> Agreed on the tuna salad. And the only reason I have bacon right
>>> now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
>>> supermarket for a long time now?
>>
>> Wow, I thought prices around here were bad! Or are you referring
>> to good deli bacon rather than packaged bacon like Sugardale?
>
> Regular bacon. However, nothing's more expensive than something
> on 2 for 1 sale, so I don't really know the real regular price. I
> just figured $3.50 a pound is acceptable.
>
>> I quit buying the good stuff some years ago when it went to $4 or
>> more per pound. Now I buy mostly Sugardale thick sliced, but only
>> when it's on sale. There was a sale a few months ago when they had
>> it 5 for $10. You don't have to buy 5 packages to get the lower
>> price but I bought 5 anyway to stock up. I'm still using it.
>
> Whenever you see those 'how long will things last in the freezer'
> lists, they always say bacon, a few weeks. Well, I leave it in there
> for a lot longer than that. I stock up on sales, too. $2 a pound, I
> haven't seen that.


I've been wondering about those unrefrigerated packages of bacon you see in
the stores now, mine has Boar's Head and Oscar Mayer. The Boar's Head runs
about $5.69 for a package...

Might come in handy if ya don't wanna mess with frying bacon. I'm thinking
of getting some for my elderly mom, she won't have to hassle with the
cooking. She has a source of fresh tomatoes, so maybe it'd be good for her
BLT's...


--
Best
Greg

Gregory Morrow wrote:
> Nancy Young wrote:

>> Whenever you see those 'how long will things last in the freezer'
>> lists, they always say bacon, a few weeks. Well, I leave it in there
>> for a lot longer than that. I stock up on sales, too. $2 a pound, I
>> haven't seen that.

> I've been wondering about those unrefrigerated packages of bacon you
> see in the stores now, mine has Boar's Head and Oscar Mayer. The
> Boar's Head runs about $5.69 for a package...
>
> Might come in handy if ya don't wanna mess with frying bacon. I'm
> thinking of getting some for my elderly mom, she won't have to hassle
> with the cooking. She has a source of fresh tomatoes, so maybe it'd
> be good for her BLT's...

People seem to like that bacon, I've never tried it myself. But in a
situation like your mother's, what the heck. I think it would be great
for her.

nancy

On Wed, 22 Jul 2009 13:03:36 -0400, "Nancy Young"
> wrote:

>Agreed on the tuna salad. And the only reason I have bacon right
>now is the 2 for 1 sale ... has bacon been $6.99 a pound at the
>supermarket for a long time now? I missed that.

We got some nice thick sliced pepper bacon from the deli counter last
week (not on sale) and it was $3.99 a pound.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 22, 9:20*am, "Nancy Young" > wrote:
> The recipe was in my paper today, I'm sure it's in a lot of papers
> being an AP article.
> J.M. Hirsch, The Associated Press

Judd Hirsch writes recipes for the Associated Press? Wow, and I
thought that Jeff Conaway had gone by the wayside after "Taxi"......

projectile vomit chick wrote:
> On Jul 22, 9:20 am, "Nancy Young" > wrote:
>> The recipe was in my paper today, I'm sure it's in a lot of papers
>> being an AP article.
>> J.M. Hirsch, The Associated Press
>
> Judd Hirsch writes recipes for the Associated Press? Wow, and I
> thought that Jeff Conaway had gone by the wayside after "Taxi"......

(laugh) That Judd, he's multi-talented. That Jeff, I take it he gone
around the bend. Too bad.

nancy

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.

Me too. Thanks for sharing.

--
Cheers
Chatty Cathy

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

http://www.mcphee.com/categories/meat.html


"Nancy Young" > wrote in message
...
> 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.
>