Bacon Jam Recipe

A close-up of a glass jar filled tomato jam placed on a wooden board with a spoon inserted.

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!

Course Appetizer, condiment

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 119kcal

Author Sherri Hagymas

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

Use a white sweet onion, like Vidalia, or a red onion.

Use ripe tomatoes if possible. But canned diced tomatoes can be used as a substitute if you drain them first.

Adjust the heat as you'd like or use a pinch of red pepper flakes instead. You can even leave out the hot spice if you'd like.

Storing:

Refrigerate: Allow the jam to cool completely to room temperature. Then transfer it to an airtight container, such as a glass jar or plastic container with a tight-fitting lid and store in the refrigerator for up to 2 weeks.

Freeze: you can also freeze bacon jam for up to 6 months in a freezer safe container. It's also fun to freeze some in smaller quantities in an ice tray. Simply thaw in the refrigerator.

Reheat: If it becomes too thick after refrigeration, gently reheat it in a saucepan over low heat, stirring constantly, until it reaches your desired consistency.

Nutrition