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Tomato Bacon Jam

Author: Michelle De La Cerda
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Ingredients

  • 1 lb thick-cut bacon
  • 2-28 oz cans diced tomatoes
  • 2 sweet onions; chopped
  • 1 cup dark brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp paprika
  • 3 large garlic cloves , chopped

Instructions

  1. In a heavy bottom pot, like a dutch oven, cook the bacon.
  2. Once the bacon is cooked, remove it and set it aside; reserve the drippings in the pot.
  3. Cook onions in the bacon fat (if there wasn't at least 2 tablespoons of renderings, add oil or butter) for about 15 minutes over medium. They will begin to soften and brown.
  4. While the onions are cooking, chop the bacon.
  5. Once the onions are nearing cooked, add the garlic and bacon, mix well.
  6. Add the tomatoes stirring them into the onions and bacon.
  7. Add the cider vinegar, brown sugar, salt, paprika, and pepper, mix well.
  8. Bring to a boil over medium high heat then lower to medium and maintain a simmer for at least 30 minutes.
  9. Allow it to cook down and reduce. Cook for another hour over medium low heat, most of the liquid should evaporate, if not, cook longer until it has evaporated.
  10. Once cooked down, use an immersion blender or add to a blender or food processor. Blend until it reaches the desired consistency.
  11. Store covered in the refrigerator for up to 3 weeks.