Niman Ranch Bacon Tomato Cherry Pepper Jam

Recipe by: Mark DeNittis


  • 3 cups diced Niman Ranch Applewood smoked bacon
  • 6 Pimiento (cherry peppers), sliced
  • 4 white onions, peeled and thinly sliced
  • 14 whole cherry tomatoes
  • 4 garlic cloves, peeled and chopped
  • ½ cup white balsamic vinegar
  • ¼ cup honey

Cooking Instructions

  1. Place a heavy bottom skillet over medium-high until hot.
  2. Add the diced bacon to the pan, cook for 15 minutes stirring often to keep from burning.
  3. Reduce heat to medium, and cook 30 minutes, stirring often, or until crisp.
  4. Add peppers, tomatoes, onions, and garlic to bacon; stir to incorporate.
  5. Increase heat to high and bring to boil. Reduce heat to low-medium heat.
  6. Add the vinegar and honey, stirring to incorporate.
  7. Simmer, allowing vegetables to release their moisture and cook down until jam-like consistency, about 45 minutes to 1 hour.
  8. Remove from heat, spoon into containers and allow to cool.
  9. Serve at room temperature on baguette or as a part of a charcuterie platter.


*Store in refrigerator for up to two weeks.

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