Tomato and Bacon Jam

Temptingly tasty and too good to miss, this tomato and bacon jam is full of the most intense flavours and so easy to make.

Tomato bacon jam

This intensely flavoured tomato and bacon jam is the relish that goes with everything. Perfect on a cheeseboard, with sandwiches, burgers and so much more, it makes every savoury snack special.

See also

• Bacon jam – plain and simple
• This bacon onion jam is a sweeter relish and great on burgers
• Why not try my jalapeno bacon jam for something spicy?

Bacon jam always seems rather magical in the combination of sweet, salt and savoury flavours, with a touch of bitterness and acidity for the most perfect balance.

This version uses sundried tomatoes, which pack a flavour-filled punch to stand up to the bacon. Recipes with fresh tomatoes need a lot of long cooking to reduce them down, so this is something of a shortcut, providing greater flavour for less effort.

You really don’t need to use a lot of this intense tomato bacon jam, as the flavours are very concentrated, which is just as well. Your ‘jam’ will reduce down into about 400 ml in total, and it is probably better packed into smaller jars so that you can put some in the freezer.

This recipe is very flexible and forgiving, so if you only have two onions or want to use up an extra rasher or two, that’s just fine.

Why make tomato and bacon jam

• A flavour explosion

• Perfect balance of flavours

• You’ll never want to stop eating!

Bacon and sundried tomato jam ingredients

• Bacon – Choose high quality dry cured back bacon. I like a smoked version for an extra layer of flavour.

• Onion – everyday yellow onions or shallots, though larger onions are so much quicker to peel and chop.

• Garlic – a couple of fat cloves

• Sundried tomatoes – these have a wonderful intensity of flavour. If you use the ones that come in oil, you don’t have to soak them and can use some of the oil in which they are preserved to cook the bacon.

• Coffee – espresso or a strong, good-quality instant coffee. I don’t like to drink instant coffee, but I do find that the modern microground instant coffees are excellent for cooking.

• Sugar – soft brown, either light or dark to taste

• Apple cider vinegar – instead of the more common balsamic, I have chosen a really rich, fruity, sweet apple cider vinegar for an extra dimension. This one is with the “mother” so it looks dark and cloudy. A filtered vinegar will be lighter and also clear.

How to make tomato bacon jam – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this bacon jam recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Start by putting clean, dry jars in the oven to warm. Then snip the bacon into 1 cm pieces with a sharp pair of kitchen scissors and cook in a drizzle of oil over a low heat until golden and cooked. Cook as you cut, dropping the pieces into the pan as you go.

Fry the bacon slowly, stirring from time to time. You want it to turn golden but not to become too crispy. This will take about 15 minutes. If you need to use a little extra oil at the start, that is fine. You will drain off the excess later.

Helen’s Fuss Free Tip

Good bacon shouldn’t release white liquid when it cooks but it can happen, especially if it has been frozen.

Drain the liquid off through a sieve, so that your bacon will fry rather than steam. Return the bacon to the pan with a little extra oil.

Step Two – With the bacon in the pan, you can peel and chop the onions into similar sized pieces to the bacon. Peel and finely chop the garlic, and chop the tomatoes.

Remove the bacon from the pan using a slotted spoon when it is done and set it to one side. Drain off most of the fat, leaving a little to cook the onions.

Put the onions in the pan and fry slowly. This will take at least ten minutes. Continue until everything is golden and fragrant.

Step Three – Return the bacon to the pan together with the all remaining ingredients (garlic, sugar, sun dried tomatoes, coffee andvinegar) and stir well.

Step Four – Gently simmer over a low heat, stirring constantly until the sugar, vinegar and coffee have formed a syrup (similar in consistency to maple syrup). You will know that the bacon jam is ready when it has reduced in volume and the syrup doesn’t immediately fill back into a trace drawn across the bottom of the pan.

Remember that the bacon tomato jam will thicken as it cools, so don’t reduce it down too much.

Step Five – Transfer your tomato and bacon jam to small, sterilized jars, and seal them tight. I like to use a jam funnel to do this, as it is much less messy that way.

The recipe makes around 400 ml or one and a half cups of tomato bacon jam. Once in jars, store it in the fridge for consumption within a few days or in the freezer if you need to keep it for longer.

Serving suggestions

• Tomato and bacon jam adds a real burst of flavour to all sorts of savoury dishes. Just make sure you serve it at room temperature, so the syrup can loosen and any remain fat melt.

• Use it as a relish alongside roast meats or add it to stuffing.

• Top a really fabulous burger.

• Add it to sandwiches.

• Enjoy it with a cheese board.

Variations

• Add your favourite herbs or spices. Try a little thyme or paprika.

• Use unsmoked bacon if you prefer.

• If you love a strong smoky flavour, you could use a little smoked paprika or smoked salt along with the smoky bacon – but be cautious and don’t overdo it!

Storage

Fridge – Keep your bacon jam in a jar with a lid for up to three weeks. Take what you need out before serving, as it is so much better at room temperature. Remember that this is not a jam in the conventional sense and not suitable for long-term storage in a cupboard.

Freezer – Bacon jam can be frozen and will keep for three months in the freezer. It does not freeze solid, which means it can be scooped out of the jar without any defrosting. It also means you need to make sure the lid is on tight and that the jar is upright.

Hints and tips

• Use good quality bacon for best results.

• Do not be afraid to add a little more of the tomato oil at the start. You will drain off any excess fat when the bacon is cooked.

• Fry both the bacon and onion for gently over a medium heat and take your time over it for a really good texture and flavour.

• Serve at room temperature. Don’t chill all the flavour out!

FAQs

More related recipes

• Roasted Sweet Pepper and Tomato Chutney – a lovely, light, piquant relish

• Easy Sticky Onion Marmalade – another moreish sweet-and-savoury topping or addition to all sorts of dishes

• Preserved Lemons – Southern Mediterranean magic for all sorts of dishes

• Baked Camembert – perfect with tomato and bacon jam!