Tomato Bacon Jam

Tomato Bacon Jam

Scaled Servings: 10 Originally: 10

• 1 pound(s) bacon, diced
• 1 large yellow onion, diced
• 1 1/2 pound(s)s grape tomato, diced
• 2 teaspoon(s)s smoked paprika
• 2 tablespoon(s)s brown sugar
• 1 teaspoon(s) salt
• 1 teaspoon(s) mustard, dry
• 1 tablespoon(s) cider vinegar
• 1 pinch(es) cayenne

Directions

1. Dice bacon. Cook in a skillet over medium heat until crispy. Remove bacon from the pan. Drain all but 2 tablespoons of the bacon grease.
2. Add the chopped onion to the skillet, making sure to scrape off any brown bits from the bottom of the pan. Cook onion until translucent, about 5 minutes.
3. Add the bacon back to the skillet along with the remaining ingredients. Stir everything together. Increase the heat to medium high and bring to a gentle boil,
   then reduce heat and simmer mixture for 2 hours, stirring occasionally, until mixture is thick.
4. Serve warm with baguette, grilled cheese sandwiches, biscuits, chicken, etc.
5. Store the refrigerator for one week, or freeze it.