(originally made 8/2011)
Surfing the blogs one day I saw someone had visited a
restaurant and had an upscale BLT- maple glazed bacon, avocado, tomato
Jam, greens on a hearty bread. I had copied Mark Bittman's Tomato
Jam to try and a quick search found a Maple glazed bacon recipe here- http://www.countryliving.com/recipefinder/maple-glazed-bacon-3729
made the jam last night, mine took about 45 mins longer than the recipe
stated, but I had very juicy tomatoes. I didn't seed the jalapeno. I
subbed coriander for the cumin because I was out and I'm not a huge
fan. I tried a spoonful and loved the result. Sweet, tomato-ey with
a little bit of heat.
We're in the midst of hurricane prep here on the East Coast
and the only hearty bread I could find was a marble rye. It was way
too big for my toaster, so before I made the bacon I tossed the bread on
to brown on both sides. I used center cut bacon, real NH maple
syrup. I confess, I eyeballed measurements, and I upped the dijon a
little because I wanted more of the sharp taste rather than sweet.
The finished sandwich was fantastic. I apologize for the pic quality, but I just couldn't wait to dig in!
Tomato Jam- Mark Bittman
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds good ripe tomatoes (roma are best) -- cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin -- used coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers -- stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has
consistency of thick jam, about 1 hour 15 minutes. Taste and adjust
seasoning, then cool and refrigerate until ready to use; this will keep
at least a week.
Yield: About 1 pint.