We use our bacon end cuts for this dish, but any good packaged bacon will do. Always check safe canning methods at the National Center for Home Food Preservation »».
Yields 6 8-ounce jars
1/2 lb. bacon, cut into 1/4″ strips
1 bay leaf
1/2 tsp. mustard seed
1/4 tsp. red chili flakes
4 medium onions, cut in half and finely julienned
1 tsp. sea salt
2 Tbsp. raw, unfiltered apple cider vinegar
12 roma or plum tomatoes, coarsely chopped into 8 pieces each
2 Tbsp. maple syrup
Render bacon in a heavy-bottomed skillet over medium-low heat.
Remove from pan with slotted spoon before fully crisp, but beginning to brown. Leave fat drippings in pan.
Add bay leaf, mustard seed, chili flakes, onions and salt and cook 10-12 minutes over medium-low heat, until onions are soft.
Add vinegar and stir to incorporate.
Mix in tomatoes and bacon.
Continue cooking over medium-low heat, or in a 350° oven, for 1 hour. The longer it cooks, the smoother the texture of the jam.
Fold in maple syrup.
Spoon jam into sterilized canning jars,
Press down the solids to push up air and fat.
The fat will cool and create a natural seal at the top.
Refrigerated, as long as the fat layer is on top, it should be good for an extended period of time.
Warm and serve over grilled steak or fish.
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.