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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