Tomato Bacon Jam

Tomato Bacon Jam is the perfect mix of sweet, smoky, and tangy. Made with garden-picked tomatoes, crisp applewood smoked bacon, caramelized onions, brown sugar and a little apple cider vinegar. It's the kind of jam you'll want to put on everything! Spread it on burgers or breakfast sandwiches, or even as a topping for baked potatoes.

Course Appetizer, Condiment, Snack

Cuisine American

Keyword homemade, tomato jam, caramelized onions, bacon jam spread, summer tomatoes

Prep Time 30

Cook Time 1

Total Time 1 30

Servings cups

Calories 136

Author Kristen- The Epicurean Mouse

Ingredients

2 lbs fresh tomatoes peeled, seeded, and diced
1 lb thick-cut bacon diced
1 large yellow onion peeled and diced
1/2 tsp red pepper flakes optional
3/4 cup light brown sugar
1 tsp kosher salt
2 tbsp apple cider vinegar

Instructions

First, bring a large pot of water to a boil over high heat. While you wait, score a small "X" on the bottom of each tomato. Then, carefully drop the tomatoes into the boiling water for about 30-60 seconds. Transfer them immediately to a bowl of ice water to stop the cooking.
Once the tomatoes have cooled, transfer them to a cutting board. Gently peel off the skins with your hands or use a small knife. Then, remove the seeds and dice the tomatoes into small pieces. Set aside.
Start by frying the bacon in a large skillet over medium heat until it's crisp and browned. Once done, transfer it to a paper towel-lined plate to drain. Leave 2 tablespoons of the bacon fat inside the pan.
In the same skillet with the bacon fat, add the chopped onions and cook over medium heat until they're soft and just starting to caramelize, about 10-12 minutes.
Stir in the red pepper flakes and ground mustard. Then, add the chopped tomatoes, cooked bacon, brown sugar, salt, and vinegar. Bring the mixture to a gentle boil.
Lower the heat and let it simmer, stirring occasionally, until it thickens and becomes jammy with very little liquid remaining, about 60 minutes.
Let the jam cool completely at room temperature before transferring it to a jar or airtight container. You can serve it cool or warm, or store it in the fridge for up to two weeks.

Notes

Cooking time may vary. If your tomatoes are extra juicy, the jam may take longer than 60 minutes to fully thicken. It's ready when it has a thick, jam-like texture with very little liquid remaining.

Nutrition