Tomato Bacon Jam
This has been my Summer of Jam. In years past I had avoided making jams and jellies simply due to my lack of understanding of the canning process. However, once I discovered how easy it was to make skillet jams the creative juices began to flow. Strawberry Jalapeno and Peach Jalapeno Skillet Jams gave me the confidence to take on Tomato Bacon Jam.
Over the past three days we have enjoyed Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}, Bacon Cheeseburger Flatbread Pizzas {featuring Tomato Bacon Jam}, and for breakfast this morning toast with Tomato Bacon Jam & fried eggs. We may have found our new favorite condiment.
Tomato Bacon Jam
Ingredients
- 1/2 lb. bacon cut into lardons
- 2 shallots fine diced (or 1 small onion)
- 2 to matoes diced (about 1 lb. or 2 cups)
- 2 Tbl. brown sugar
- 1 Tbl. apple cider vinegar
- pinch cayenne pepper
- salt & pepper to taste
Instructions
- Cook bacon in heavy skillet until browned and crispy. Remove from pan and drain off all but 1 Tbl. bacon drippings.
- Sauté shallot/onion in skillet until tender, about 5-7 minutes.
- Add diced tomatoes, crispy crumbled bacon, and remaining ingredients to skillet. Cook over medium-low heat for about 45 minutes, stirring occasionally.
- Jam will thicken slightly as it cools.
8 Comments
Ashley
So delicious
Ashley Brooke Whitehouse
How long does it stay good in the fridge?
libby
Hi Ashley. Glad you enjoyed it!! It will keep in the fridge for at least a week.
Deveda
Do you know how long would this keep out of the fridge? I would like to make it and ship some to my son.
libby
Hi Deveda. I’m afraid it really does need to be refrigerated. I would only keep it at room temperature for 2-3 hours before refrigerating.
Tracey @ Salty Sweet Life
Ok, this looks absolutely scrumptious! I have never had bacon jam before and it sounds so easy! I’m going to give this a try for sure!
libby
You will love this Tracey. So many ways to enjoy it too…spoon, fork, finger ;)