This is my absolute favorite bacon tomato jam with the perfect balance of sweet and savory flavors, where the tanginess and acidity of tomatoes and the smoky bacon are front and center!
This is such an easy jam to make with cherry tomatoes, or regular slicing tomatoes, or paste tomatoes, or even canned tomatoes in the offseason. Make a big batch (or two!) and freeze it, because you’ll be using this as a dip, spread, filling, sauce or relish, and every other way you can think of!
As most gardeners would know, it’s hard to mess up tomatoes. They grow easily and prolifically, and even here in cold Ottawa, my cherry tomatoes grow well past Summer, all the way into late Fall.
So, when my cherry tomatoes started ripening this summer, I checked with my lovely followers on my Instagram what they wanted me to make with them, and the overwhelming recipe request was for bacon tomato jam!😊
So, as promised, here it is! You can use this jam in so many ways. Use it as a dip, as a spread, as a filling for sandwiches or tarts, as a sauce, and so many other ways!
The bacon and tomato flavors are in perfect harmony, while taking turns to shine, without overpowering each other. It’s a super versatile sweet and savory tomato jam that can be the base of many elegant appetizers, snacks, and main dishes too.
Why this recipe works
- SO easy to make and it has the PERFECT balance of tomato and bacon flavor!
- While the jam is sweet, it’s not too sweet, and lets the tanginess and acidity of tomatoes shine through. Paired with the smokiness of bacon, this jam is a party in your mouth!
- You can make it with cherry tomatoes or slicing tomatoes or paste tomatoes.
- Too many summer tomatoes that you don’t know what to do with? Make a big batch and save it for the winter months!
- I also share lots of ways to use this tomato jam! It really elevates so many different recipes. You’ll be wanting to spoon it over everything!
Ingredients you’ll need
- Tomatoes
- Bacon
- Onion
- Garlic
- Dijon mustard
- Sugar
- Vinegar or citric acid
- Chili (optional)
- Salt
Ingredient notes
Tomatoes
You can use any type of tomato here. I’m using yellow / sungold cherry tomatoes, because my garden produced so many this summer.
Cherry tomatoes and slicing tomatoes have more pulp (locular gel) inside. The jam will take longer to cook because of that extra moisture, but the results are absolutely worth it!
Paste tomatoes on the other hand have less of the “locular gel”. So, they take less time to thicken during the cooking process.
You could even use canned tomatoes to make this jam in the offseason! Just make sure they are plain tomatoes, without added flavors.
Bacon
Use a bacon that you like to eat. I’m using regular maple smoked bacon, which is my favorite bacon to eat. You can use double smoked, thick cut bacon as well. Avoid steak cut bacon, which is the ultra thick bacon.
I use streaky bacon, but make sure the bacon has more meat than fat on the slices. But you can also use Canadian bacon (back bacon) to make this jam.
Onion
Any type of onion you have at hand. Yellow onion, red onion, or sweet onion works here. You can even use shallots, but shallots are expensive.
Sugar
Use white sugar, because it won’t overpower any other flavor in the jam. If you use brown sugar, this will add a molassey flavor. Honey or maple syrup will also add extra flavor to the jam. I prefer just for the tomato and bacon to have the spotlight here!
Vinegar or citric acid
I like my tomato jam with a lot of tanginess to balance the sweetness. That’s why I add vinegar.
White vinegar will add the acidity without any extra flavor. Balsamic vinegar or apple cider vinegar will add extra flavor, but less acidity than white vinegar.
Citric acid adds the acidity without any extra liquid or flavor, and it’s concentrated too (so you only have to add a little).
I personally like to add a mixture of balsamic vinegar and citric acid, so I get extra acidity AND flavor (from the balsamic vinegar).
How to make bacon tomato jam (step by step overview)
Step 1 – Prepare the tomatoes
You can use tomatoes with or without the skin. For larger tomatoes, you can blanche them, so that it’s easier to peel the tomatoes. However, I like to freeze my tomatoes overnight and then let them thaw before using. These thawed tomatoes are easier to peel, especially for cherry tomatoes.
Weigh the tomatoes and set aside.
Step 2 – Prepare the other ingredients
Slice the bacon, finely chop the onion, and mince the garlic (images 1 – 2). If you’re using chili, slice the chili and set it aside.
Step 3 – Cook the bacon
Cook the bacon in a frying pan. Cook it until it’s a little crispy and has some color on it (image 3). Then transfer the bacon onto a paper towel or sieve (image 4). Keep some of the bacon fat in the pan to sauté the other ingredients, and discard the rest of the fat.
Step 4 – Sauté the aromatics
Transfer some of the bacon fat into the pot and heat it over medium heat (image 5). When hot, add the onion and garlic (image 6), and saute until the onion becomes translucent (image 7).
Step 5 – Add tomatoes
Add the tomatoes, vinegar, sugar, some salt, and chili to the pot (image 8). Stir to combine and heat until it starts to boil and the tomatoes soften (image 9). If you’d like to, you can blend this mixture fully or partially to break up any tomato skin or chunks (images 10 -11).
Once blended, add the cooked bacon to the jam and stir it in (image 12).
Step 6 – Cook the jam
Reduce the heat to a simmer and let the mixture simmer for about 1 hour, stirring frequently. I like to place a fry screen or splatter screen over the pot to prevent the tomato mixture from splattering.
Make sure to frequently stir the tomato jam to prevent it from sticking to the bottom of the pan and burning.
A note about cooking time
The cook time will depend on a number of factors.
- Water content in your tomatoes – Cherry tomatoes vs paste tomatoes.
- How big your pot is – Wider the pot, shorter the cook time. (So, a narrow pot will take longer to cook.)
- Heat of the stove – Electric vs gas stove.
- Quantity / volume – How many batches of the jam you’re making.
So keep an eye on the jam to make sure that you’re getting the correct, jammy consistency.
Step 7 – Add thickening (optional)
Taste the bacon tomato jam as it cooks. I like to add a little extra acidity with citric acid or balsamic vinegar to balance the sweetness (especially if the tomatoes are really sweet). If the tomatoes aren’t that sweet, you can add a little extra sugar as well.
If you like the taste of your jam, but it hasn’t thickened quite the way you want it to, then you can help it along by adding a thickener. (Also remember that the mixture thickens a little more as it cools down too.)
Thickener options
- Cornstarch – I don’t like to use this because cornstarch breaks down if frozen and thawed. I like to freeze my tomato jam, especially when I make it in big batches, so cornstarch is not ideal for that.
- Xanthan gum – Make sure to only add a little bit. Only add about 1/8 tsp per batch to start with. Adding too much will make it too gummy.
- Low / no sugar pectin – I use the Ball brand. I dissolve about 1/2 – 1 tsp in water and add it to the mixture. Start with 1/2 tsp and only add more if needed.
Unfortunately, it’s hard to give precise amounts, because it’ll depend on the type of tomatoes you used, how thick / runny you want the jam to be, and the consistency at the time the thickener is added, as well.
How to know when the bacon tomato jam is done
This tomato jam is not like regular fruit jam. It uses much less sugar, so the sugar doesn’t thicken the mixture as much.
So, using a method like temperature to check the doneness doesn’t work as well here. But the cold plate or saucer method works well for any type of jam you’re making.
Place a few small bowls or plates or saucers in the freezer before making the jam. When you need to check the jam consistency, take one of the cold plates out and drop some of the jam onto it.
The cold plate or saucer will instantly cool down the tomato jam, and you can check the consistency of the jam when it has cooled down (with your finger or a spoon).
When you get the correct jammy, thick consistency, then you can stop cooking the jam.
Step 8 – Storage
Once cooked, you can transfer the mixture into clean jars.
Cover the jars and let the tomato jam cool completely before storing in the fridge or freezer.
Because of the bacon, I’m not sure if this tomato jam can be canned. I am not well-versed with canning, so I prefer to store jam in the freezer anyway, which you can do with this bacon and tomato jam as well.
I have stored this for up to 6 months in the freezer without an issue. It’s possible to keep it frozen even longer, but every time I make this, it’s gone within 6 months.
Once thawed, it can last in the fridge for about 1 week.
What to expect with this bacon tomato jam?
I love making tomato jam, because we invariably end up with way too many tomatoes every summer, and this jam is SO versatile!
Tomato already contains umami flavor, but the addition of bacon really kicks it up with those savory notes, and makes this tomato bacon jam irresistible!
The bacon flavor translates well into the jam, which is why I prefer using a bacon that isn’t too smoky (such as double smoked bacon), which can overpower the flavor of this jam. This maple smoked bacon is the perfect match with the tomatoes.
All the ways I love to serve this jam
Ooh boy, my family LOVES summer, just because of all the tomatoes we get from our garden. You can honestly use this bacon tomato jam in just about everything! It’s truly one of my favorite condiments.
- As a spread (in sandwiches)
- Spread this jam between two toast slices, with some feta or cheddar cheese.
- And add an egg to it for the ultimate breakfast sandwich!
- As a dip
- Spoon the jam over labneh or Greek yogurt, and enjoy this with pita chips or corn chips.
- Also pairs well with sour cream as a dip or sauce for potato wedges!
- In meals
- Add this tomato jam with feta or goat cheese into a frying pan when frying eggs. Serve with toasted sourdough bread. It makes such an amazing breakfast or brunch dish!
- Spread this jam on dough or naan with cheese on top and bake in the oven to make snack pizzas.
- Add it as a spread when making burgers instead of ketchup.
- Appetizers
- Use as a spread or dip, alongside a creamy accompaniment such as yogurt, labneh, sour cream, or spreadable cream cheese.
- Fill mini tarts with this bacon tomato jam and bake in the oven with cheese on top to make bite-sized mini tomato tarts (like the one pictured above!).
- Substitute my bourbon tomato jam with this tomato bacon jam to make savory thumbprint cookies.
- Include a small bowl of this on a charcuterie board with cheese and other meats.
My best recipe tips
- Know the tomatoes you’re using. The sweeter the tomato, the less sugar you’ll need to add. The less juicy the tomato, the less cook time you need.
- Use tomatoes that have good flavor, because that will reflect in the jam.
- Use bacon that you like to eat. But avoid bacon with an extra smoky flavor profile, since this can overpower the tomato flavor.
- Peel the tomatoes for a smoother texture. One way is to blanch the tomatoes so they are easy to peel. This is faster, but requires a little more work. The other way is to freeze the tomatoes and then let them thaw out, so that the peel is easier to remove. This takes less effort, but takes a longer time.
- I like to blend the tomatoes with the skin on, after they soften while cooking, and before adding the bacon. I also don’t bother peeling the tomatoes, because I’m not too fussy about it needing to be super smooth.
- As the tomato jam thickens, the mixture will start to splatter. To avoid this, I like to use a big pot to allow room for the tomatoes to cook down, but also use a fry screen / splatter screen over the pot. This allows the water to evaporate as the jam cooks, but protects you from the splatter.
- You can use thickeners to thicken the jam to your desired consistency, if you like. I also like to use the cold plate method (described above) to see if the tomato jam has thickened to the consistency that I prefer.
Delicious recipe variations
- Adding alcohol – Alcohol such as rum and whiskey have flavor that goes well with tomatoes! Adding some during the cooking process will let most of the alcohol evaporate, while leaving behind just the flavor. Just like my bourbon tomato jam that contains the flavor of bourbon in the jam!
- Make it spicy – I like to add chili to the tomato jam, because my husband and I love spicy food! Usually, I like to add fresh red chili if it’s available, or I would add sambal oelek or crushed red pepper (that I use to make my sweet and spicy chili sauce). Just remember not to make it too spicy to your taste!
- Sugar alternatives – I don’t recommend sugar alternatives such as monk sugar, stevia, or erythritol sugar in this recipe. They behave differently than regular sugar, and may not give you the correct consistency. However, you can use honey or maple syrup in this recipe! Just keep in mind that honey and maple syrup will add their own flavor to the jam.
- Caramelized onion and tomato jam – To add more flavor to the jam, use more onions in the recipe and caramelize the onion first before adding the remaining ingredients. This will add more depth to the flavor profile, but be prepared to spend a little time caramelizing the onions properly without burning it!
- Herbs – Adding other herbs to the jam will also add more flavor! Basil or thyme pairs really well with this bacon and tomato jam!
Recipe FAQs
My jam isn’t thickening. How can I make it more jammy?
Because we don’t use enough sugar to create a true jam here, this jam won’t thicken the same way as most fruit jams. Plus, it’s the sugar that adds the sheen as well.
So, this jam will have a runnier consistency, unless you cook it for a longer time to evaporate enough water to concentrate the flavors and the sugars.
However, you can thicken the jam at any stage by using thickeners.
Cornstarch is great for small batches, where you don’t expect to freeze the jam.
Instant clear jel will work well to thicken the mixture, but it must be mixed with a little sugar to remove lumps before adding it to the jam. It’s also freezer-stable.
Low sugar / no sugar pectin can also be used to thicken the mixture.
Xanthan gum is a strong thickener, so just add the smallest amount at a time. Too much will make it gummy.
My tomato jam is too thick. How can I fix it?
You can add extra water to the mixture as you’re cooking it to make it less thick. But keep in mind that depending on how much you add, you could also dilute the flavor. So, you may need to adjust that as well.
If your tomato jam is already cooled down, reheat it in the pot with a little water to get the right consistency.
Recipe
Bacon Tomato Jam
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 910 g tomatoes 2 lbs. (see recipe notes for types of tomato)
- 455 g bacon slices 1 lb. (regular or thick slices)
- 170 g onion about 1 medium onion
- 200 g white sugar 1 cup
- ¼ cup balsamic vinegar
- 2 tbsp white vinegar
- 4 garlic cloves
- ½ tbsp dijon mustard
- 2 – 3 red chili pepper optional or adjust to your taste
- Salt to taste
Optional ingredients
For thickening the jam (freezer-friendly options)
- Instant clearjel about 1 – 2 tsp
- Low sugar / no sugar pectin about 1 – 2 tsp
Instructions:
Prepare the tomatoes
- You can use any type of tomato you have at hand. Here, I’m using cherry tomatoes. See recipe notes below for more details on how the type of tomato will alter the taste and consistency of this jam.
- If you prefer your tomato jam very smooth, then I recommend peeling the tomatoes before cooking them. You can either blanch the tomatoes to remove the skin, or freeze them first and then thaw out the tomatoes to make it easy to remove the skin.
- For larger tomatoes, make sure to cut them into chunks before using. Cherry tomatoes can be used whole.
Prepare the remaining ingredients
- Slice the bacon and set aside.455 g bacon slices
- Finely chop the onions and slice the chili peppers (if using). Mince or finely chop the garlic. Set aside.170 g onion, 4 garlic cloves, 2 – 3 red chili pepper
Cook the bacon
- Heat a large pan or pot over medium / medium high heat. When the pan is hot, place the sliced bacon and cook it, making sure to move the bacon around for even cooking.455 g bacon slices
- The bacon is cooked when there is some color to it on the edges. The bacon shouldn’t be completely crisp.
- Once the bacon is cooked, transfer it to a sieve or paper towel to remove extra oil. Set aside some of the bacon fat to be used for the tomato jam (in the following step).
Tomato jam
- In a large pot, place about 2 – 4 tbsp of the bacon fat. Heat over medium heat.
- When the fat is heated, add the chopped onion and garlic. Saute until the onion is translucent. Remember not to cook over high heat, as the onion and garlic should not burn. Adjust the heat so that the onion and garlic soften evenly without burning.170 g onion, 4 garlic cloves
- Once the onion is translucent, add the tomatoes, mustard, sugar, a generous pinch of salt, chili, and vinegars. Mix well.910 g tomatoes, 200 g white sugar, ¼ cup balsamic vinegar, 2 tbsp white vinegar, 2 – 3 red chili pepper, Salt , ½ tbsp dijon mustard
- Cook over medium / medium high heat for about 10 minutes, until the tomatoes have softened, while frequently stirring.
- Once the tomatoes have softened and have broken down a little, you have the option of blending the mixture if you like. This is an optional step, but can help make the skins of the tomatoes more smooth (i.e. if you didn't peel the skin at the beginning).
- Use a stick blender to blend the tomato mixture to the consistency you like.
- Add the cooked bacon to the mixture and stir it in.
- Cook the tomato jam further over medium heat while stirring occasionally, for about 45 – 60 minutes, or until the jam thickens to a jam-like consistency.
- When the jam has thickened, remember to taste and season with salt to your liking.Salt
- If the tomato jam has the right flavor profile, but isn’t thick enough, then you can thicken it with instant clearjel or no sugar / low sugar pectin (see recipe notes below).Instant clearjel , Low sugar / no sugar pectin
To check if the bacon tomato jam is at the right consistency
- Place small bowls or plates in the freezer before making the jam.
- Add a small amount of the tomato jam on the frozen plates and stir to cool down quickly. The cooled down tomato jam will reflect the consistency of the jam once it's at room temperature.
- If you’re happy with the consistency AND flavor, then remove the tomato jam from the heat.
- Divide the jam between clean jars that have airtight lids. Loosely cover with the lids and let them cool down until they're just warm.
Storage
- If you'll be freezing the tomato jam for later, then cover the jars with plastic wrap (instead of lids) and freeze until frozen solid. Once the jam is frozen, then place the lids on the jars. This will prevent the jars from expanding and cracking in the freezer. The jam will last at least 6 months in the freezer, but can easily last up to a year as well.
- If the bacon tomato jam is going to be stored in the fridge, then place the airtight lids right away and refrigerate. This will last in the fridge for about 7 – 10 days.
Recipe Notes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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