Nothing says jam has to taste fruity. This sweet-and-savory tomato jam is spiked with smoked bacon, making it the perfect condiment for a grilled cheese. It also adds spunk to tuna salad and has just the right tangy flavor for burgers.

Bacon and Tomato Jam

1/2 pound smoked bacon

2 pounds very ripe tomatoes, cored and chopped

1 medium yellow onion, diced

1 cup sugar

2 1/2 tablespoons cider vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

In a large skillet over medium-high, cook the bacon until crispy, about 5 minutes. Transfer the bacon to paper towels to drain excess fat, blotting it dry with additional towels as needed.

In a large saucepan, combine the tomatoes, onion, sugar, cider vinegar, salt and pepper. Bring to a boil, stirring often, then reduce heat to medium. Crumble the bacon into the tomato mixture.

Simmer until very thick, about 1 hour. Season with salt and pepper, as needed.

Let the jam cool, then ladle into jars. Can be refrigerated for 3 to 4 days, or frozen for up to 2 months. If freezing, divide the jam among several small jars. When ready to use, let a jar thaw overnight in the refrigerator. Makes 1 pint (sixteen 2-tablespoon servings).