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Tomato Jam

Tomato Jam

Here’s the first of my two recent lets-see-what-happens savory jam attempts, the other being a peach mostarda. Both came out amazing, and are rapidly disappearing from my house. This tomato jam recipe… all I can say is make this right now. Toast some bread, slather some brie on it, and top it all with this. Crackers work too, but with fresh bread it’s simply amazing. I’d also suggest trying on grilled cheeses (my recipe for those coming soon) or in the place of ketchup. I found this recipe at the fabulous Food in Jars blog here: http://www.foodinjars.com/2010/09/tomato-jam/

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Posted by on November 12, 2012 in Canning

 

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Welcome! Here’s… bacon!

To those new here (which would be… all of you) a warning: There will be deliriously unhealthy food here. There will be wholesome, nurturing cooking here. There will most definitely be crazy ideas, harebrained schemes, and madness. Therefore, given the divinity of bacon, it seemed only fitting to start off with: bacon jam.

So far, I’ve only used this on grilled cheeses, which it raised from simply amazing to absolutely divine, and I’m sure it would be great on a burger, toast, english muffin with a fried egg, on a baked potato, or even simply with cheese and crackers.

This recipe is from America’s Test Kitchen’s newest DIY cookbook, found here: http://www.amazon.com/The-Americas-Test-Kitchen-Cookbook/dp/193649308X and the recipe itself is here: http://www.americastestkitchenfeed.com/recipes/homemade-bacon-jam/

So, with no more ado, we start:

First, I got out my Dutch oven and started cooking up some bacon.

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Next, I removed the bacon and cooked the onions and garlic in the bacon grease (mmm bacon grease).

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Posted by on November 4, 2012 in Canning

 

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