Yummy tomatoes become spicy jam

Arkansas tomatoes are finally hitting their stride.

And I recently found myself with a glut of homegrown tomatoes - a handful from my garden, a pound or so from my in-laws’ garden and an impulse buy from the farmers market - that were quickly reaching their peak enjoyment threshold. Despite enjoying the beauties with every meal, I realized I wasn’t eating them fast enough. I also had about half a pound of bacon that was begging to be eaten. After lunching on a juicy BLT, I made jam.

Spicy Bacon, Tomato and Red Onion Jam.

Spread this spicy-sweet jam on a sandwich (it is especially good with grilled cheese) or mix it with softened cream cheese for an easy dip. It’s also delicious in place of ketchup on a cheeseburger. Or as a dipping sauce for onion rings.

Or as a relish for baked chicken breasts. In fact, the jam is delicious with everything I’ve tried.

Spicy Bacon, Tomato and Red Onion Jam

½ pound thick-sliced smoked bacon, cut into ½ -inch pieces

2 pounds ripe tomatoes, cored and chopped

1 red onion, diced

1 cup granulated sugar

2 tablespoons tomato vinegar OR cider vinegar

1 ½ teaspoons coarse salt

½ to ¾ teaspoon freshly ground black pepper

1/8 to ¼ teaspoon crushed red pepper flakes

In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels.

Meanwhile, in a large, heavy pot combine the tomatoes, onion, sugar, vinegar and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Stir in cooked bacon, black pepper and red pepper flakes. Simmer 1 ½ to 2 hours or until mixture is thickened and most of the liquid has evaporated. Cool to room temperature. Ladle into jars and refrigerate or freeze. Mixture will keep in the refrigerator for up to 5 days or frozen for several months. Thaw frozen jam in the refrigerator overnight.

Makes about 2 cups.