Skip to main content

Smoky Bacon Tomato Jam

After picking up two flats of tomatoes from Jamie at Serendipity Farm in Carmel, earlier this week, I pondered what to make. Initially, I had thought I'd make a basic sugo to use as a pasta sauce base. Then, I realized that I wanted to be a little bit more adventurous. I've made Tomato Jam. And I've made Bacon Jam. But, I've never made a Bacon-Tomato Jam! 

I added a little culinary intrigue with black garlic (click to read about it), smoked paprika, smoked sea salt, and local bacon odds and ends from Baker's Bacon. A word of warning: this is concentrated stuff. So tasty, but a little bit goes a long, long way.


  • 4 pounds tomatoes, diced
  • 1-1/2 C bacon, diced
  • 4 cloves black garlic, thinly sliced*
  • 1 t smoked sea salt*
  • 1/2 t freshly ground black pepper
  • 1/2 C organic dark brown sugar
  • 1 t hot sauce (I used Garlic Goodness from Intensity Academy)
  • 1 T smoked paprika
  • 3 T vinegar (I used a white balsamic)

In a large, flat-bottom pan, cook the bacon until the fat is rendered but the bacon isn't yet crispy. Stir in the remaining ingredients  and turn the heat up to high. Cook until the sugar is dissolved, then reduce the heat to a simmer.

Cook, uncovered, until the mixture has thickened, approximately one hour. Let cool slightly then blend until desired texture. Spoon jam into sterile lidded jars and store in the refrigerator. Use within two weeks.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I will only recommend products that I have used and loved...not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to and search for the item on your own.



  1. Bacon Jam is life changing... :) We made it the first time a couple years ago and my son raved about it for weeks.

  2. I have never heard of bacon jam...I will have to look into that. I am picking up 2 bushels of tomatoes jam but we will be canning marinara sauce, tomatoes for use during the winter and salsa.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce