Bacon Tomato Jam

½ pound sliced bacon

2 lbs ripe tomatoes, roughly chopped

1 yellow sweet onion, roughly chopped

2/3 cup sugar

2 ½ T apple cider vinegar

1 ½ tsp salt

¼ tsp black pepper

1 tsp hot sauce

2 T bourbon (optional)

In a food processor, process tomatoes until slightly chunky. Set aside in a bowl. Process onions until finely chopped. Set aside in a separate bowl.

Cook bacon in a large skillet over medium high heat, turning occasionally, until evenly browned. Drain bacon on paper towels. Crumble when cool. Reserve 2 T of bacon grease.

In a large stock pot, heat bacon grease and cook onion over medium high heat for about 5 mins. Add tomatoes, bacon, sugar, vinegar, salt, pepper, hot sauce, and bourbon and stir well. Bring pot to a boil then reduce to a simmer. Stir occasionally until very thick, about 1 hour.

Cool and spoon into a 1 pint glass jar with lid. Keep refrigerated for up to 1 week.

Great on burgers, brats, toasted bread or crackers!

Recipe adapted from www.allrecipes.com