Bacon Tomato Jam: A Savory Spread for Every Dish

Bacon Tomato Jam is a unique blend of sweet and savory flavors that elevates any meal. This tasty spread combines crispy bacon, fresh tomatoes, and a hint of brown sugar, creating a jam that complements everything from burgers to cheesy sandwiches.

I love using Bacon Tomato Jam as a gourmet touch on my breakfast eggs or as a dip for crusty bread.

When I prepare this jam, I choose ripe Roma tomatoes for their rich flavor. With ingredients like thick-cut bacon, onions, and a splash of apple cider vinegar, the result is a deliciously thick jam that is not only mouthwatering but also packed with flavor.

It’s simple to make and can be stored for a couple of weeks in the fridge, making it a perfect addition to my favorite dishes.

For more jam recipes try: Peanut Butter Jam Bars, Carrot Cake Pancakes with Berry Chia Jam, Homemade Peanut Butter.

Why You Will Love This Recipe

I enjoy making Bacon Tomato Jam because it combines sweet and savory flavors beautifully. This rich jam adds a unique twist to many dishes.

Versatile Uses:

• Spreads: I love using it as a creamy spread on toast or crackers. It pairs perfectly with cream cheese or brie.
• Condiment: It makes a fantastic topping for burgers or sandwiches. The spicy kick enhances the taste of grilled meats.
• Appetizer: Serve it on a charcuterie board for a delicious start to any meal.

Great for Dishes:

This jam isn’t just for snacking. I often add it to:

• Pasta: It adds depth and richness to any pasta dish.
• Pizza: A spoonful enhances flavor and makes each bite memorable.
• Chicken: It works well as a glaze, offering a sweet and spicy touch.

Flavor Profile:

The combination of bacon, tomatoes, and spices creates a balanced taste. The sweetness of brown sugar contrasts nicely with the saltiness of bacon.

Storage and Freshness:

After making it, I store my jam in a sealed glass jar. It stays fresh for about two weeks in the fridge.

How To Make Perfect

To make perfect Bacon Tomato Jam, I begin by gathering all the ingredients and equipment. Having everything ready makes the process smoother.

Ingredients:

• 1 pound thick-cut bacon
• 1 yellow onion, diced
• 2 Roma tomatoes, diced
• 1 cup brown sugar
• 1 tablespoon apple cider vinegar
• Salt and cayenne pepper to taste

Instructions:

1. Cook Bacon: I heat a skillet over medium heat. Then, I add the diced bacon and cook it until crispy. This usually takes about 5-10 minutes. The goal is to render its fat.
2. Sauté Onions: Next, I add the diced onions to the skillet. I sauté them until they become soft and translucent. This adds great flavor to the jam.
3. Combine Ingredients: In my saucepan, I mix in the tomatoes, brown sugar, apple cider vinegar, salt, and cayenne pepper. I stir everything well and let it come to a gentle boil.
4. Simmer: I reduce the heat and let the mixture simmer slowly. This allows the flavors to blend and encourages a jam-like consistency. I usually let it simmer for about 20 minutes.
5. Blend if Desired: For a smoother texture, I can use a blender or food processor after cooking. This step is optional.
6. Cool and Store: Finally, I let the jam cool to room temperature before transferring it to a clean glass jar. It stores well in the refrigerator for up to 2 weeks.

Key Ingredients And Substitutions

When making Bacon Tomato Jam, a few key ingredients stand out. Each can be adjusted to fit your taste or what you have on hand.

• Tomatoes: I prefer using ripe Roma tomatoes for a robust flavor. Cherry tomatoes or diced canned tomatoes can work if fresh ones aren’t available.
• Bacon: Thick-cut bacon adds great texture and flavor. If you want something lighter, turkey bacon is a possible substitute, though the flavor will differ.
• Onion: I like a yellow onion for its balance of sweetness and tang. Sweet onions, like Vidalia, can enhance the jam’s flavor, while red onions offer a sharper taste.
• Sugar: Brown sugar is my choice for sweetness and depth. You can substitute it with maple syrup for a different flavor.
• Vinegar: Apple cider vinegar gives a nice tang. Balsamic vinegar can be a tasty substitute but will change the jam’s color and flavor.
• Spices: Cayenne pepper or red pepper flakes can add heat. If you prefer milder flavors, use less or skip them entirely.
• Salt: Sea salt is essential, but regular table salt can be used too. Just be mindful of the amount.

Frequently Asked Questions

Bacon tomato jam is a delicious addition to many meals, and I often get questions about how to use, store, and make this flavorful spread. Here are some common inquiries to help you enjoy this treat.

What are the best ways to serve bacon tomato jam?

I find that bacon tomato jam works well as a spread for sandwiches, burgers, or toast. It also pairs nicely with cheese boards and is excellent drizzled over grilled meats or pasta. You can even use it as a dip for crusty bread.

How long can you store homemade bacon tomato jam?

Homemade bacon tomato jam can be stored in the refrigerator for about two weeks. Make sure to keep it in an airtight container. Allow it to cool completely before sealing it to maintain freshness.

What ingredients are required to make a savory bacon tomato jam?

To make a savory bacon tomato jam, I use thick-cut bacon, fresh Roma tomatoes, onions, brown sugar, cayenne pepper, and apple cider vinegar. Sundried tomatoes can also enhance the flavor profile.

Can bacon tomato jam be made with canned tomatoes?

Yes, I can make bacon tomato jam using canned tomatoes. If fresh tomatoes aren’t available, canned diced tomatoes are a great substitute. They help create the jam’s rich flavor.

What is the shelf life of tomato jam when refrigerated?

When refrigerated, tomato bacon jam can last for about two to three weeks. I always suggest checking for any signs of spoilage before using it. Keeping it in a sealed jar helps preserve its freshness.

How do you ensure safety and quality when canning bacon tomato jam?

To ensure safety and quality, I follow proper canning procedures. This includes using sterilized jars. I process the jam in a boiling water bath and check the seals. I also make sure to cool the jam completely before storing it in airtight containers.