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Categories:
green tomatoes sweet onion garlic white sugar maple syrup apple cider vinegar paprika kosher salt fresh cracked black pepper red pepper red hickory uncured bacon
Viewed: 84 - Published at: 4 years agoIngredients
- 5 lbs green tomatoes, cored and chopped
- 1 sweet onion, chopped (1 pound)
- 3 garlic cloves
- 4 cups white sugar
- 3/4 cup pure maple syrup
- 1/2 cup apple cider vinegar
- 1 teaspoon smoked paprika or 1 teaspoon smoked dried chipotle powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- good pinch red pepper flakes
- 1 -2 red jalapeno (with or with out the seeds up to your heat level)
- 1 lb hickory uncured bacon, cooked crisp and crumbled (Oven Cooked Bacon With Black Pepper and Brown Sugar is a easy cooking method for the bacon doing it unseasoned)
Method
- Place 1/2 the tomatoes in the food processor, pulse a few times, place the green tomatoes in tall heavy bottom saucepan then repeat with rest of tomatoes add to pot. Then pulse garlic, jalapenos, couple times, add the onion and pulse until finely chopped.
- Place in the saucepan, add the sugar, maple syrup, vinegar, and seasonings, 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. Stir every 5 minutes or so more often toward end of cooking. Reduce to half so it`s nice and thick about 1-2 hours. Taste and adjust seasonings.
- This makes 11- 1/2 pint jars, but you may get a little more or less depending on how thick you cook your jam down.
- Transfer to jars when cool for storing in the refrigerator.
- Store in the freezer for up to 6 months. Or pressure can the 1/2 pint or pint jars at 10 lbs pressure for 75 minutes in sterilized jars wiping the rims with vinegar then placing warm lid on and screw ring in place. Follow your canner directions.
