This delicious tomato bacon jam is a condiment made with a sweet and savory balance with a spicy kick and tons of great flavor. It’s perfect for a charcuterie board and pairs well with everything from baked brie or cream cheese, on crackers and a fabulous burger topping!
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Easy Bacon Jam Recipe
I love any kind of homemade preserve. Maybe it’s because it reminds me of simpler times or it’s just the joy of making something from scratch and then sharing it with loved ones. Whatever it is, I’m here for it!
This tomato jam recipe is a bit different than what you might be used to, as it’s not made with sweet berries or fresh fruit like apple butter or strawberry jam. It’s made with bacon! And onions and sun-dried tomatoes and it’s fantastic! It’s sweet and tangy with a slightly smoky element from the chunks of bacon. We’re also using rehydrated sun-dried tomatoes on top of the fresh tomatoes so we still get that extra tartness with a softer, less chewy texture. Each little spoonful is jam-packed with flavor and is something you’re going to want to put on everything.
It’s easy to make in just 30 minutes so I say make a large batch and freeze some. It’ll keep for months in the freezer and weeks in the fridge.
What is Tomato Bacon Jam?
It’s a savory condiment, although, with the complex layers of flavors you’ll also get a hint of sweetness and spice, that is made with bacon.
It’s cooked down and the fat is then used to saute the onions and tomatoes. Then you add in the rest of your ingredients and seasoning and let it cook down until everything is caramelized with a thick, jam-like consistency.
My favorite way to use it is as a topping for burgers or hot dogs, but it’s so good over grilled chicken or pork tenderloin too, tossed in pasta, or as an appetizer with crusty bread and crackers, you’ll never run out of ways to use it. It’s delicious!
Bacon Jam Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.
- Bacon: You’ll need about 10 slices of thick-cut bacon. Cut it into pieces. Regular bacon will overcook towards the end, and the bits will be too crispy.
- Onion: Dice a large yellow onion. Once it cooks down and caramelizes it adds even more flavor.
- Sun-dried tomatoes: Rehydrate them in a bowl of water for 10 minutes before dicing them.
- Roma tomatoes: These kind are great because they generally contain less water than other tomatoes.
- Brown sugar: Packed brown sugar will add sweetness to the jam and caramelize the mixture.
- Apple cider vinegar: Balances the spicy sweet savory jam with just the right amount of acidity.
- Salt: Just to bring out the flavors in the bacon tomato jam.
- Cayenne pepper: For heat! Adjust the amount as needed. I recommend between ¼-1/2 teaspoon.
Variations
1. Adjust the spice level. You can also use red pepper flakes or diced hot peppers if preferred.
2. Omit the spice if you prefer a mild, savory, and sweet condiment.
3. If using maple bacon, reduce the amount of brown sugar.
4. If white sugar is all you have, go ahead and use it. A splash of maple syrup might be a good idea too.
5. Use ripe tomatoes if possible, but drained diced canned tomatoes can be used in a pinch.
6. Swap the yellow onion for a sweet version like Vidalia or a red onion. Shallots can also be used.
How to Make Bacon Jam with Onions
This recipe will come together in just 30 minutes. You can either use it right away or store it for weeks!
Step 1 – In a large skillet over medium heat, cook the bacon for about 2-3 minutes until there is enough rendered bacon fat to saute the tomatoes and onions.
Step 2 – Add the diced onion to the bacon grease, and saute with the bacon pieces, stirring occasionally. Once the onion is translucent and has softened, add the sun-dried tomatoes, fresh tomatoes, sugar, vinegar, salt, and cayenne.
Step 3 – Reduce heat to low and let the mixture simmer for 20 minutes until caramelized and thickened.
Step 4 – Allow the jam to cool to room temperature and then transfer it to a glass jar. Now, go ahead and use it on everything!
Top Tips
- To get a smoother consistency, purée the tomato jam in a food processor.
- As with any type of preserve, if you put it in small jars and attach a cute label to it, it makes a great gift.
- When rehydrating the sun-dried tomatoes, only keep them in the water for up to 10 minutes. Anything more, you’ll risk soggy tomatoes.
- Be careful not to overcook the jam. It’ll burn!
- To freeze smaller portions, allow the jam to cool completely and then divide it up in an ice cube tray. Thaw in the fridge and use it as you please.
How to Store Leftovers?
Refrigerate: Once the jam has cooled completely, transfer it to an airtight container. Mason jars or plastic containers with tight-fitting lids are great for this. Store in the refrigerator for up to 2 weeks.
Freeze: As long as it’s in a freezer-safe container, you can freeze the jam for up to 6 months in the freezer.
Reheat: Gently reheat in a saucepan over low heat. Stir consistently. You can also eat it straight from the fridge.
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Bacon Jam Recipe
Ingredients
- 1 pound thick-cut bacon cut into pieces (about 10 slices)
- 1 large yellow onion diced (about 1 cup)
- 10 sun-dried tomatoes rehydrated in hot water for 10 mins then diced
- 2 Roma tomatoes diced
- 1 cup brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ¼- ½ teaspoon cayenne pepper
Instructions
- Place the sun-dried tomatoes in a small dish and cover with hot water and soak for 10 minutes to re-hydrate them slightly.10 sun-dried tomatoes
- Heat a skillet over medium heat and add diced bacon and cook for about 2-3 minutes until there is sufficient fat to sauté veggies.1 pound thick-cut bacon
- Add in the diced onion and sauté with the bacon until the onion is translucent and softens.1 large yellow onion
- Then add the diced sun-dried tomatoes, diced fresh tomatoes, sugar, vinegar, salt and cayenne pepper.2 Roma tomatoes, 1 cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon salt, ¼- ½ teaspoon cayenne pepper, 10 sun-dried tomatoes
- Reduce the heat to low and simmer for about 20 minutes to caramelize and thicken the mixture to a spreadable jam consistency. Be careful not to overcook and burn it.
- Let the jam cool down to room temperature and then store it in a glass jar.
- Served on burgers, over pasta, any grilled meats, or even as a dip for crusty bread.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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