Bacon Tomato Jam

Ingredients

• 1 pound bacon
• 1 yellow onion, chopped
• 1 1/2 pounds tomatoes, chopped
• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/4 cup brown sugar
• 2 Tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 Tablespoon balsamic vinegar
• Dash cayenne pepper

Directions

Fry the bacon in a skillet over medium heat until crispy. Drain on paper towels.

Drain off all but 2 Tablespoons of the bacon grease. 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, 4-6 minutes.

Crumble the bacon and add it 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 45-60 minutes, stirring occasionally, until mixture is thick.

Serve warm or cool and store in a sealed container in the fridge. The mixture makes about 2 cups and will stay good in the fridge for 2-3 weeks.