Bacon Marmalade and Tomato Jam

If you want the best burgers ever you need to make this bacon marmalade and tomato jam. You don't even need catsup or mustard! just cheese melted on the burger then with each of these slathered on the bun! These recipes were pretty quick and easy to make. You know I love watching food shows that show other peoples stories along with good recipes...I LOVE Food 52 and loved This episode. Watching recipe shows usually inspires me to make something new and fun for dinner. I did half the recipe since there is only 3 of us at home, but I dare you to give these recipes a try. Watch the whole episode for cooking the burgers, I just grilled mine on my outdoor grill and topped with medium sharp cheddar cheese the last minute.

Bacon Marmalade

• 8 slices, thick-cut smoked bacon, finely chopped
  
• 1/2 small yellow onion, finely chopped
  
• 1 garlic cloves, minced
  
• 1/4 cup strong brewed coffee
  
• 1/8 cup packed light brown sugar
  
• 2 Tablespoons maple syrup
  
• 1 tablespoon apple cider vinegar
  
• Kosher salt, to taste
  
• Freshly ground black pepper, to taste
•  In a large, heavy skillet over medium heat, cook the bacon until browned but not crisp, stirring often, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat in the pan. Add the onion to the skillet, and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the reserved bacon, the coffee, brown sugar, maple syrup, and vinegar. Bring to a gentle boil, then reduce the heat to low and simmer gently, stirring occasionally, until thickened, about 20 minutes. If the moisture evaporates a little too much feel free to add a Tablespoon or 2 of water. I added after the first 10 minutes since I didn't want the Marmalade to scorch.

Let the mixture cool, then pulse in a food processor until it is the consistency of a spread that holds together but is still a little chunky. Season to taste with salt and pepper. The marmalade can be made up to 1 week in advance and stored in an airtight container in the refrigerator.

• Tomato Jam

• 2 cups juicy, ripe cherry, or grape tomatoes
  
• 2 Tablespoons extra-virgin olive oil
  
• 1 garlic cloves, thinly sliced
  
• 1/2  tablespoon granulated sugar
  
• 1/2 tablespoon white vinegar
  
• 1/2 teaspoon red pepper flakes (optional)
  
• Kosher salt, to taste
  
• Freshly ground black pepper, to taste

 In a medium saucepan set over medium heat, combine tomatoes with olive oil, ¼ cup water, garlic, and plenty of kosher salt and freshly ground pepper. Bring the liquid to a simmer, then cover and simmer for 15 minutes on medium-low, until the tomatoes release their liquid and begin to collapse

Continue cooking, uncovered, at a strong simmer for another 10 minutes or so, or until the mixture is thick enough that when you draw a line across the bottom of the pan with a rubber spatula; it takes a moment for the jam to come back together. Stir in sugar and white vinegar (plus red pepper flakes, for a spicier version), cook for 1 more minute, then transfer to a pint-size mason jar, cover, and cool to room temperature. The jam can be refrigerated for up to 1 week.