½ pound (8 slices) bacon
2 pounds very ripe tomatoes, peeled, cored, and chopped
1 cup onion, diced
1 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon crushed red pepper flakes
In a large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to paper towels to drain, and then crumble. In a large saucepan combine the tomatoes, onion, sugar, vinegar, salt, cinnamon, cloves, and crushed red pepper flakes. Add the crumbled bacon. Bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring occasionally, until the mixture has the consistency of thick jam, about 1 hour. Let cool completely. Pour into a pint mason jar and refrigerate. Your guests can spread their corn sticks with the jam.
Makes 1 pint.