If you're new here, welcome! I blog about feeding my family seasonal produce from our CSA farm share, our garden, or good deals I find. I like to cook based on what I have available, so I created my Visual Recipe Index by Ingredient (vegetable, or fruit, or fungus) which you can find in the pages across the top.
Let's get to it, OK?
When I started this blog last year I didn't fully appreciate the versatility of a green, unripe, tomato. I liked to eat fried green tomatoes and hadn't ventured from there. Then a friend shared her Slow Cooker Green Tomato Garlic Chili recipe and I thought I'd dabble in more green tomato recipes.
I decided to make jam with green tomatoes from sheer curiosity. I saw sweet green tomato jam recipes, and savory red tomato and tomato bacon jam recipes, but I didn't find a savory green tomato bacon jam recipe. I started with this recipe and swapped out the red tomato for a bit larger volume of green tomatoes and onion.
If you grow tomatoes or know someone who does, keep this recipe in mind as the nights get cooler (as tomatoes don't ripen if it's too cool at night). Sure, you can pick tomatoes and ripen them on the counter, but aren't you getting a wee bit satiated by ripe summer tomatoes? Are you looking for a little something different? My answers to those questions are yes and yes, so I'm sharing this today.
Make this jam when your tomato crop is in danger of succumbing to frost. Store the excess jars in the freezer. Next time you're making burgers, mix 1/4 cup of jam in with a pound of ground meat (I've used beef and turkey so far) then continue with your usual burger making. I prefer to make quarter pound burgers because I get plenty of protein and sure don't need the bigger burger, and I can make 1 pound of ground meat easily feed our family of 4 on burger nights.
This jam provides that little something extra that elevates a good burger--beyond.
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Green Tomato Bacon Jam (slightly adapted from this recipe) (makes 2 pints)
4 cups green tomatoes, cored and chopped (about 3 pounds to start)
2 cups sweet onion, chopped (1 large)
1 cup white sugar
3 tablespoons apple cider vinegar
2 teaspoons kosher salt
10 grinds black pepper
splash or dash of hot sauce
8 slices bacon, crisply cooked and crumbled (Note: I bake my bacon to get it crispy enough for me)
Now the easy way to do this is just core the tomatoes and toss them in the food processor, pulse a few times, then quarter the onion and throw that in, and pulse a bunch until it's all pretty finely chopped.
If you prefer to polish your knife skills or don't own a food processor, just finely chop both the tomato and the onion. Dump the veggies in a 3 qt saucepan, add the sugar, 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 (about an hour). Stir every 5 minutes or so (this isn't risotto, but don't just forget about it). Taste and adjust seasonings. Transfer to jars when cool.
This makes 2 pints (4 half pint jars) for me, but you may get a little more or less depending on how thick you cook your jam down. I store most of the jars in the freezer (up to 6 months) and have one working jar in the fridge.
For burgers, 1 tablespoon per quarter pound burger tastes delicious to my family. Just add the jam to the ground meat, then season, shape, and cook the patties as you normally prefer.
This post is shared with the Wednesday Fresh Foods Link Up, What's Cookin' Wednesday, What's In The Box, From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays