Try this sweet and savoury smoked bacon and tomato jam on burgers or with cheese and cold meats as a relish. Makes a lovely gift for anyone you know who loves bacon!
Oh, WOW, this is FANTASTIC! I halved the recipe, using some beautiful, ripe tomatoes from my dad's garden. I'm now wishing that I made the whole recipe b/c I can't stop eating it, lol. After tasting it, my first thought was crackers w/ cream cheese and this on top...AWESOME! I also plan on trying this on hot dogs/smoked sausages and grilled chicken, which I think would be wonderful. When this first started to boil/cook, I was worried b/c the tomato skins were coming off and I thought I should've peeled them first, but once it was all done, everything was 'candied' and you couldn't even tell. Mine took less than an hour to fully thicken, so maybe just keep an eye on it while it's going so it doesn't burn. I will def be making this often...it's super easy and super good~YUM! Thanks for sharing. - 22 Aug 2012 (Review from Allrecipes US | Canada)
So glad I gave this a whirl. I cut back the sugar to 3/4 cup and it is still sweet. Since my bacon wasn't that smokey, I also added a bit of liquid smoke. As it was cooking down, I drizzled some over grilled zucchini and "Oh MY!" I think I will add some chili powder next time just for my taste and cut back the sugar a little more so it is a little more savory. Thanks for posting the recipe!!! - 01 Sep 2012 (Review from Allrecipes US | Canada)
YUM YUM YUM! After I saw this recipe this morning, I rushed to the nearest Wal-Mart (30 miles) and got my ingredients. After dinner, I whipped it up and we did the taste test. My husband and brother-in-law loved it, as did I. The smell at first was a little odd to me, as I'm pregnant, but once it started really cooking down, I found myself tasting it and loving every different stage more and more. I look forward to making more this sunday for my husband to take to the teacher's lounge on monday. I am sure we will get more great reviews then. Thank you for a wonderful recipe. - 23 Aug 2012 (Review from Allrecipes US | Canada)