Tomato Bacon Jam is a tantalizing fusion of sweet and savory, marrying fresh tomatoes, crisp bacon, onions, sugar, spices, and a hint of red pepper flakes for a delightful kick. This unconventional jam transforms the humble tomato into a culinary masterpiece, proving that not all jams need to be overly sweet. The brown sugar brings sweetness, tomatoes contribute a balance of sweet and savory notes, and bacon adds a salty crunch, resulting in a jam that’s utterly spoon-worthy.
Ingredients & Substitutions:
Tomatoes: Opt for plum tomatoes like Roma for the best flavor. While other tomato varieties can be used, it’s essential to consider their water content, as it affects the jam’s consistency. This recipe yields approximately 2 cups.
Bacon: Embrace the richness of thick-cut bacon or use regular bacon for a twist. Experiment with maple bacon for an extra touch of sweetness.
Red Pepper Flakes: Introduce a subtle heat with 1/2 teaspoon of red pepper flakes, adjusting to personal preference or omitting if desired.
Sugar: Brown sugar provides ample sweetness, and you can adjust the quantity for a less sweet version. A reduction in sugar will yield a slightly drier consistency while maintaining exceptional taste.
Vinegar: Apple cider vinegar adds a delightful tang to the jam.
What Kind of Tomatoes is Best?
Roma tomatoes stand out as the top choice for this recipe, but alternatives like San Marzano, Amish Paste, Big Mama, or Supremo work well. If opting for smaller tomatoes like cherry tomatoes, skip the blanching step—simply wash, remove stems, and pat dry before use.
Can I Use Canned Tomatoes?
Absolutely! Opting for canned tomatoes (2 cans, 14.5 ounces each, drained) is a convenient choice, eliminating the need for blanching and peeling.
How to Store Tomato Bacon Jam:
Keep the jam in an airtight container in the refrigerator for up to 2 weeks. Freezing is an option, extending the shelf life to 3 months. Ensure the jam cools to room temperature before storing.
Bacon Tomato Jam and Canning:
Canning is not recommended due to the inclusion of bacon. However, refrigeration and freezing offer suitable preservation methods.
Ingredients:
- 2 pounds (907 g) Roma tomatoes*, about 10 tomatoes
- 1 pound (454 g) thick-cut bacon, about 10 slices, cut into pieces
- 1 yellow onion, diced (about 1 cup)
- ½ teaspoon (2.5 g) red pepper flakes
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (2 g) ground mustard
- 1 tablespoon (15 ml) apple cider vinegar
Instructions:
Blanching Tomatoes:
- Bring a pot of water to a boil and prepare an ice bath in a large bowl.
- Wash tomatoes, remove cores, and create a shallow “x” at the bottom.
- Blanch tomatoes for 30-60 seconds, then transfer to the ice bath.
- Peel the tomatoes, seed, and dice to yield about 3 cups.
Tomato Bacon Jam:
- Fry bacon in a skillet until crispy, drain, and set aside.
- Reserve 2 tablespoons of bacon grease, sauté diced onion until softened.
- Add crumbled bacon, diced tomatoes, red pepper flakes, brown sugar, salt, ground mustard, and apple cider vinegar.
- Bring to a gentle boil, then simmer for 45-60 minutes until thickened.
- Serve warm or cold and relish the savory delight.
Indulge in the bold flavors of Tomato Bacon Jam—perfect for elevating your culinary creations!
