Tomato and Bacon Jam
At the end of Summer when you have one last batch of vine ripened tomatoes, consider putting up a few jars of yummy Tomato and Bacon Jam. This “jam” can add a taste of summertime to any dish.
When you think of “jam” what generally comes to mind is usually strawberry, grape or maybe even fig. I’m sure bacon and tomato are not usually the obvious ingredients. That said, this is one of the jams I probably make the most of. I love to use my own fresh garden tomatoes when I have them but farmer’s market tomatoes are a good alternative. I have even used roasted canned tomatoes with great results.
So how exactly do you eat Tomato and Bacon Jam? Well, certainly not with peanut butter on a sandwich. LOL Instead, think of a slice of toasted baguette with an herbed goat cheese, or grilled sea bass on a bed of herbed, butter rice topped with a generous helping of Tomato and Bacon Jam.
One of my quick stand by’s for guests dropping by at the last minute is to pour this jam over a block of plain cream cheese, heat for about 10 minutes and serve with chunks of fresh french bread. I can think of dozens of ways to use it. I love to keep several jars in my fridge and because it’s so easy to make you can easily keep some on hand.
So while Tomato and Bacon may not be one of the tops when you think of jam…I promise you this Tomato and Bacon Jam will soon become one of your faves once you try it.
I would love to hear your thoughts on this jam if you make it. Enjoy….xxoo, barb
- 1 lb thick-cut bacon, chopped fine
- 3.5 pounds of fresh tomatoes, or *(2) 28oz. Cans
- 2 sweet or white onions; chopped fine
- 1 cup dark brown sugar
- 1/4 tsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 3 large garlic cloves, chopped
- 1.) In a heavy skillet, cook bacon until done but not crispy. Remove from drippings, drain on paper towels and set aside. Reserve the bacon drippings.
- 2.) Using the bacon drippings in the pan, add chopped onions. Once onions have softened and are beginning to get translucent, add the chopped garlic. Cook on medium-heat, stirring so the garlic does not burn, as it will turn bitter. Remove the cooked onions and garlic from the pan, drain. Drain any remaining bacon fat from the pan.
- 3.) On a cutting board, finely chop the bacon and onions/garlic mixture. Place back into the skillet.
- Add the tomatoes stirring them into the onions and bacon. Add the cider vinegar, brown sugar, salt, pepper, paprika, Worcestershire sauce and mix well.
- 4. Bring the tomato-bacon mixture to a boil over medium high heat. Lower heat to medium and allow jam to simmer for at least 30 minutes.
- 5.) You should allow the mixture to reduce down to "jam" consistency. This could take 45 mins to an hour over medium low heat.
- 6.) Once jam is reduced to desired thickness, you can keep the jam in a chunky consistency or use a food processor and a few pulses to create a thinner consistency.
- 7.) Store in an air tight jar in the refrigerator for up to 3 weeks.
- * Note - if you use canned tomatoes, drain well, place in a glass baking dish and slow roast about 45 minutes. This will give the canned tomatoes a deeper flavor.
- ** Entire recipe can be placed in a Dutch Oven and slow roasted for an hour and a half.
Here are a few items you may need to make this recipe:
- Garlic Press
- Glass Jam Jars
- My Fave Mini Food Processor
- My Fave Dutch Oven – Cast Iron and Pre-Seasoned
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Kim Lennie says
Back in the day my Mom used to make just a tomato jam, I don’t recall any bacon. But she always brought it out at breakfast it goes well with scrambled eggs as well as a pork tenderloin. My Mom also canned hers so it lasted for the year. On opening of course it went into the fridge. I just love it and I think I’ll try yours the bacon sounds intriguing. Thank you for sharing it brought back some lovely moments for me.
View CommentBarb says
YES! We love it on omelettes and scrambled eggs. Honestly I don’t even know if this recipe can be canned. I know I put up tomatoes also so I guess it could. I just freeze any extra jars. Honestly we go through it so fast it doesn’t last long enough to freeze. LOL Thanks for stopping by. Barb
View CommentRichella Parham says
Barb, this sounds delicious! I’m with you on putting a yummy topping on a block of cream cheese. My favorite thing so far to have on hand has been Dr. Pete’s Praline Mustard Glaze. But this sounds really scrumptious. I love tomatoes and the men in my house adore bacon, so double score here! Pinning.
View CommentBarb says
I”ve never heard of the Dr Pete’s product but you sold me at mustard. LOL Yea bacon and tomatoes equals win-win. Bill had some on his Turkey sandwich today. yum. Hope you’re well. Barb
View Commentkim ezman says
Barb, can you use any fresh tomato or does it have to be the cherry like in your picture? Have you ever canned the recipe for longer shelf life instead of having to put in the fridge?
View CommentBarb says
Hi Kim,
View CommentYou can use any kind of tomatoes. I just happened to have these. I love Roma and I love Heirlooms. You can even mix and match. I have never canned this and although I do can, I don’t know about this one because there is no pectin, etc. Make sense? I do freeze any extra jars I make. Hope this helps. 🙂 Thanks for stopping by. Barb
Kim Ezman says
thanks Barb, I believe if it is heated enough to kill bacteria, it would work….I’m going to try it and will let you know how it works out. Sounds like an excellent recipe and I will be going to the market this week. I have some great bacon from a friend who processes their own pigs, so I’m expecting and excellent jam! Thanks for keeping your blog up, I always enjoy your posts. Kim
View CommentBarb says
Please do let me know and I will edit the post with credit to you. 🙂
View Commentvicky says
Hi Barb,
View CommentCan this be frozen or canned in a water canner??? Ohhh yeah, Also, how many jars does this make 🙂
Can’t wait to try it!!!
I make tomato preserves every year, but it has no bacon. This sounds great!!!
Barb says
Vicky yes it can be frozen because I do freeze my extra jars. I don’t it can be canned because there is no pectin, etc, but I am just not sure. I usually have about 2-3 small jars, depending on what jars I use. 🙂 Let me know how you like it. Barb
View CommentGloria eversman says
Barb, what’s the final yield on this recipe?
View CommentBarb says
I know it sounds silly but it really depends on the tomatoes you use and their water content. It also depends on how thick or thin you want your jam. I prefer a thicker jam so I let a lot of the juice cook out. But generally I get a good 2 cups or more. I put it in pint jars. 🙂
View Comment