Tomato Bacon Jam is bursting with savory sweet flavor and chunks of bacon. Ripe tomatoes and crispy bacon are slow simmered until they make a thick jam that is perfect for any cheese board or topping a burger.
Tomato Jam with Bacon
I’m a sucker for a great spread and this one is top on my list!
A little sweet, a little smoky, and a little savory, it’s perfect for biscuits are breakfast, on a sandwich for lunch, next to cheese and crackers on a charcuterie board, or spread over cream cheese or brie for a party appetizer.
Loaded with tomatoes, onions, and smoky bacon that have been cooked down until thick and jammy and oh so delicious.
Think of thick caramelized onions but with a smoky and slightly spicy kick!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Tomatoes – use ripe tomatoes diced small. If you want to remove the seeds before dicing that’s cool.
Bacon – I like to use center cut bacon because there is less fat on it. I would not recommend thick cut as you won’t have as much bacon distributed in the jam.
Sugars – This recipe uses a combination of light brown and white granulated sugar. You can also use dark brown sugar if you like. I have not tried this with sugar substitutes.
Spices – Keeping it simple with salt, dried mustard, and red pepper flakes.
Other Ingredients – Onion, apple cider vinegar, garlic.
How to make Tomato Jam
First: In a large pot, skillet, or dutch oven, cook bacon over medium heat until crispy. With a slotted spoon, transfer bacon pieces to a paper towel lined plate to drain.
Second: In the pot with the bacon fat, add the diced fresh tomatoes, onion, garlic, vinegar, sugars, and spices. Stir to mix. Bring to a gentle boil. Reduce temperature to simmer and cook for 30 minutes stirring occasionally or every 10 minutes.
Third: After 30 minutes, the volume/liquid should be reduced by half. Add the cooked bacon and stir to continue.
Fourth: Cook, stirring, for another 20 minutes or until the majority of the liquid is evaporated and the jam has a thick consistency. Remove from the heat and serve or let cool and store in the refrigerator. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What can you do with bacon jam?
You can serve this with crackers, biscuits, toast, on a cheese board, top a burger, add to a sandwich, mix with cream cheese, or give it as a gift!
Is tomato bacon jam shelf stable?
It is if you preserve it with a pressure canner. I have not tested that with this recipe. Store this cooked jam in the refrigerator and bring to room temperature if you don’t like it cold.
This tomato bacon jam last for 2-3 weeks in the refrigerator. You can also freeze it for up to 6 months.
What does tomato jam taste like?
You might think that it is a savory spread but the brown sugar and white sugar make it pretty sweet. But it’s balanced by the smokiness and saltiness of the bacon and the acidity of the tomatoes.
Can I make this jam sugar free?
I have not tried this will sugar substitutes but you can also make this with pure maple syrup if you want to stay away from refined sugar.
What tomatoes are best for jam?
Pick ripe, plump tomatoes. I prefer vine ripe or Roma tomatoes but you can also use grape or cherry tomatoes.
Can you preserve this?
This will last for a few weeks in the refrigerator but if you want to store it for longer you will need to preserve it with a pressure canner. I have not tried it yet as we always eat it too quickly. This is a great resource if you want to try canning it.
Tapas Tips & Tricks
- Use red ripe tomatoes. Before you dice them you can remove the seeds if you like. This will also decrease the amount of liquid you need to cook out.
- Once you cook the bacon and remove it from the pan, you can remove the excess bacon fat in the pot or leave it there. I, personally leave it in there for more bacon flavor.
- If you like spicy or more savory jam you can increase the amount of red pepper flakes.
- When coming to the end of the cooking process you might need to stir more frequently to avoid scorching.
- If you like your jam less chunky, you can always add the finished jam to a food processor and pulse until you reach the desired consistency.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Tomato Jam Recipe is sweet, savory, and smoky and delicious on burgers, crackers, and cheese boards. It’s also a great way to use up all those tomatoes from the garden!
- 12 ounces bacon (diced)
- 2 pounds ripe tomatoes (diced)
- 1 medium sweet onion (diced)
- 1/4 cup apple cider vinegar
- 2 cloves garlic (minced fine)
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon crushed red pepper flakes
- In a large pot or skillet, cook bacon over medium heat until crispy. Remove bacon pieces to a paper towel to drain.
- In the pot with the bacon fat, add the diced tomatoes, onion, garlic, vinegar, sugars, and spices.
- Stir to mix. Bring to a gentle boil.
- Reduce temperature to simmer and cook for 30 minutes stirring every 10 minutes.
- After 30 minutes, the volume/liquid should be reduced by half. Add the cooked bacon and stir to continue.
- Cook for another 20-30 minutes, stirring often, until the majority of the liquid is evaporated and the jam has a thick consistency.
- Remove from the heat and serve or let cool and store in the refrigerator.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 993mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 16g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
More Easy Recipes
- Sweet and spicy bacon crackers
- Fresh herb cream cheese
- Sweet and sour meatballs
- Brunch bacon bar
- Raspberry brie bites
- Caramelized onions
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate’s Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.