Tomato Bacon Jam

Bacon and tomato jam in a small glass bowl with silver spoon.

5 from 1 vote

Tomato Bacon Jam is a homemade recipe that is packed with flavor! Easy to make by combining the ingredients and using the stove top to cook.

Prep Time10

Cook Time1

Total Time1 10

Course: condiment

Cuisine: Western

Keyword: tomato bacon jam

Servings: cups

Calories: 1759kcal

Author: Adrianne

Ingredients

2 shallots Note 1
2 cups bacon diced, Note 2
1 tablespoon garlic chunky chopped, Note 3
2 long red chilli Note 4
1 kg/2.2 pounds tomatoes Note 5
1 ½ cups brown sugar
½ cup/125 ml red wine vinegar
¼ cup/60 ml lemon juice Note 6
2 tablespoons Worcestershire sauce Note 7
½ teaspoon salt

Instructions

Shallots: peel the shallots, slice in halves and then add them to the food processor. Give them a quick blitz (2-3 seconds) to roughly chop.
Fry: add the diced bacon, blitzed shallots and garlic to a large sauce pan. Turn the heat to high and cook for 8-10 minutes. Use a wooden spoon during this time to move the ingredients about, ensuring that the ingredients are mixed together well and cooking consistently.
Tomato and chilli: next use a sharp knife to remove the stems from the chilli and discard. Then use the same knife to cut the top off each tomato and the remaining tomato in halves. Add the tomatoes and chilli to the food processor and blitz for 5 to 10 seconds.
Remaining ingredients: next add the brown sugar, red wine vinegar, lemon juice, Worcestershire sauce and salt to the blitzed tomatoes and chilli. Then blitz these to combine.
Combine: remove the lid from the food processor and transfer the tomato mixture into the sauce pan with the cooked bacon mixture.
Cook: place the saucepan onto the stovetop (lid off), turn the heat to high and bring to the boil (will take 8-10 minutes). Once it has reached boiling point, turn the heat down to medium (bubbles at edges but not bubbling in the centre) and put the lid on. Now cook the jam allowing it to thicken and reduce stirring regularly over a 40 minute period. When the 40 minutes is up, remove the lid, stir and give the jam a final 10 minutes of cooking so that almost all of the liquid is absorbed with the jam having a thick chunky texture.
To serve: once the jam has cooked, turn the stove off and let it cool. Then portion the jam into a sealed, airtight container. Serve it on a grazing platter, cheese board, condiment for meats, dip or spread. It needs to be refrigerated for storage and will last 5 days in the fridge.

Notes

Note 1 - Shallots: Aussies, these are not green onions. These are small onion like vegetables that have a bulb shape. They are sweet and more mild in flavor than a red or a brown onion. You will find them in the produce part of the shop.
Note 2 - Bacon: store bought diced bacon is best to use as there is no prep work involved. The size of the pieces always works well with the texture of the other ingredients combined for the jam.
Note 3 - Garlic: you can use 2 fresh garlic cloves (blitz with the shallots) if you like. Or chunky chopped jarred garlic (my favourite), minced garlic or garlic paste (equivalent amount).
Note 4 - Red chilli: these are the long red chilli that you see pictured in the ingredients photo. They are less spicy than their mini red hot chilli varieties. All we need to do is cut off the stalks. If you want to remove the seeds you can, however, I find that the overall jam flavor is enhanced by keeping them in plus it is by no means a 'hot and spicy jam'. It is more of a blended flavor profile.
Note 5 - Tomatoes: roma tomatoes, truss tomatoes or gourmet tomatoes.
Note 6 - Lemon juice: from a bottle is total fine (keeps things easy also!).
Note 7 - Worcestershire sauce: adds oomph in the flavor profile! I use an Australian 20 ml tablespoon. This is slightly larger than the imperial tablespoon measure that is 15 ml (FYI American friends).

Nutrition