Yield: 1 ½ cups
- Cook bacon in a large saucepan until crisp. Transfer bacon to a paper-towel-lined plate; discard drippings.
- Add tomatoes, onion, granulated sugar, brown sugar, vinegar, garlic, and pepper flakes to pan along with bacon. Bring mixture to a boil, stirring often. Simmer mixture, stirring occasionally, until it has a jam-like consistency, 1¼–1½ hours. Stir parsley into jam and season with salt and black pepper.
- Check out our article for more ideas on how to preserve and save summer tomatoes.
ServingSize 1 ½ cups, Calories 130, Fat 9g, Carbohydrate 11g, Fiber 1g, Protein 3g, Saturated Fat 3g, Sodium 161mg, Cholesterol 13mg