Chef Jenn Magrey
Four Mile River Farm bacon
Four Root Farm onions and garlic
Newgate Farms tomatoes and gooseberries
½ pound Four Mile River Farm bacon, cut into small diced
2 large Four Root Farm red onions, small diced
½ pint Newgate Farms gooseberries, roughly chopped
1 ripe Newgate Farms tomato, small diced
2 cloves Four Root Farm garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
Salt and pepper to taste (about 1 teaspoon each)
In a large saucepan, sauté the bacon and onion together until it is lightly golden and browning. Add the tomato and gooseberries. Simmer on low until it all comes together and is beginning to look jam-like. Add the honey and vinegar and stir in the salt and pepper. Taste four salt and pepper add more to taste.
Using a hand immersion blender, pulse a few times to break up some of the chunks, but leaving some texture to the jam. Let cool and serve with crostini, crackers, tortillas, or over cooked meats like grilled chicken, beef and pork. This is great mixed with cream cheese or goat cheese as a spread with crackers My favorite way is as a condiment in a turkey or roast beef sandwich!