Today, the bearded fella decided it was time to till up the garden and since, we had gotten some rain and nice days I had an abundance of green tomatoes. I really didn't want them to go to waste so, I picked them. Now what to do with them. I'm not a big fan of fried green tomatoes I could pickle some but, I knew you could make tomato bacon jam from the red ones so, I got on Pinterest and went looking and low and behold I found a recipe for green tomato jam I was in heaven :) This one comes from www.farmfreshfeasts.com. Perfect I said and set out to make it.
Green Tomato Bacon Jam
4 c. green tomatoes, cored and chopped
2 c. sweet onion, (1 large)
1 c. white sugar
3 Tbls. apple cider vinegar
2 tsp. kosher salt
10 grinds black pepper
splash or dash of hot sauce
8 slices bacon, crisply cooked and crumbled
The easy way to do this is just core the tomatoes and toss them in the food processor, pulse a few times, then quarter the onion and throw that in, and pulse a bunch until it's all pretty finely chopped.
If you prefer to polish your knife skills or don't own a food processor, just finely chop both tomato and onion.
Dump veggies in a 3 qt. sauce pan, add the sugar, vinegar, seasoning, and stir well. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium, stir in bacon and cook until thickened and jammy (about an hour). Taste and adjust seasonings. Stir every 5 minutes or so (this isn't risotto, but don't just forget about it).
Transfer to jars when cool. This makes 2 pints (4 half pint jars). Can stay in freezer for 6 months.
Great mixed in with hamburger's 1 Tbls. per quarter pound of meat.
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