Tomato Bacon Jam

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  • 3-4 slices of Bacon

  • 6-8 Large Tomatoes

  • 1 Large leek or 2 shallots

  • 1/4 Tablespoons Honey

  • 1/4 Cup of Brown sugar

  • 1-2 Tablespoons of Worcestershire Sauce

  • 1/4 Cup vinegar (apple cider or balsamic)

  • 1/3 Cup Bourbon

  • 2 Cinnamon Sticks

  • Pinch of Salt

  • Pinch of Ground Pepper

 

Using a large bottom sauce pan dice and sauté Bacon until Crispy
Chop tomatoes into cherry tomato size pieces (retain all of the seeds and liquid if possible)
Chop leeks or shallots
Add all ingredients to the Bacon once it is crispy
Turn heat to low, simmer and stir regularly
Cook down until liquid is no longer soupy and is a thick sticky consistency

Put over eggs, pork shops or on toast points with goat cheese
Can stay in the fridge for up to 6 months