Tomato and bacon jam recipe

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A dainty dish of tomato and bacon jam, garnished with thyme. A littlel goes a long way!

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Packed with layer upon layer of the most intense savoury flavours, this tomato bacon jam recipe produces a stunning relish that you will want to eat with all your favourite foods.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

1 tsp oil - use the oil from the tomatoes
200 g back bacon - 6–7 rashers, smoked or unsmoked to taste
3 medium onions
2 cloves garlic
60 g sundried tomatoes - drained
100 g soft brown sugar - light or dark
60 ml coffee
2 tbsp apple cider vinegar

Metric - USA Cups

Instructions

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. Cook as you cut, dropping the pieces into the pan as you go.
1 tsp oil, 200 g back bacon
Drain off any excess liquid. Stir the bacon from time to time as you fry it gently for 10-15 minutes until it is golden and cooked through but not too crispy.
While the bacon fries, chop and peel the onions and garlic, and chop the tomatoes.
3 medium onions, 2 cloves garlic, 60 g sundried tomatoes
Remove the bacon from the pan with a slotted spoon and reserve. Remove any excess fat, leaving enough to cook the onions.
Fry the onions gently for about 10 minutes, until soft and golden.
Return the bacon to the pan with all the remaining ingredients. Gently simmer over a low heat, stirring constantly until the sugar, vinegar and coffee have formed a syrup (similar in consistency to maple syrup) and the jam has reduced in volume. Don't reduce the syrup too far as it will thicken further as it cools.
100 g soft brown sugar, 60 ml coffee, 2 tbsp apple cider vinegar
Transfer to small, sterilized jars, and then seal. I like to use a jam funnel to do this, as it saves mess and waste.

Notes

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 and drain off any liquid that comes out of it in the initial cooking.

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!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.