Maybe it’s the hot summer season we’ve been having in Chicago, but I’ve been reading a lot lately about savory jams. Particularly unexpected sweet and spicy flavor combinations that meld different cultures together like summer corn and Aleppo pepper jam, or miso and maple sweet potato jam. But the one savory jam that works for everything, and every season, is my signature Tomato Bacon Jam.
It’s super easy and quick to make, plus I usually have the ingredients in my kitchen. This recipe is a kicked-up version of a basic tomato jam, enhanced with balsamic vinegar reduction and apricot preserves. If you find that it’s too sweet, just add a little lemon juice to balance it out. You can also toss in finely chopped fresh herbs like thyme at the end. Experiment and play around with different seasonings to customize your own version.
Tomato Bacon Jam
This recipe makes about 2 cups and you can simply double it if you want to make more.
Here’s what you’ll need:
- 1 lb. bacon, chopped (this may seem like a lot, but I usually nibble on the cooked bacon so probably only ¾ of this actually makes the entire journey to jam)
- 1 teaspoon butter
- ½ lb. Vidalia onions, diced
- ½ teaspoon salt
- 1 lb. ripe tomatoes, diced (on the vine or Roma work best)
- 1/8 cup brown sugar
- 1/8 cup sherry vinegar
- ½ teaspoon freshly ground black pepper
- 1/4 cup water
- 1 teaspoon balsamic vinegar
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon apricot preserves
- Place the chopped bacon in a large, heavy-bottomed pan (I use a 12” stainless steel fry pan) and cook over medium low heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. You want the bacon to be as well-done as possible without being burnt. Pour the bacon and rendered fat into a strainer placed over a bowl to drain the fat. Do not rinse or wipe out the pan. When the fat is drained and the bacon is cool enough to handle, crumble the bacon into small bits and set it aside. Be sure to save the bacon fat – you can use it to flavor other dishes later. Tip: If your bacon is hard to chop, put it in the freezer for 20 minutes as it will be easier to cut when cold.
- Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Sauté the onions and salt until soft and translucent, 7 to 10 minutes. Once you coat the onions, don’t stir them too much – just let them cook until golden brown and caramelized.
- Stir the diced tomatoes, brown sugar, sherry vinegar and black pepper into the onion mixture and then add the crumbled bacon. Stir water into the mixture and cook until the jam is a brick-brown color and has a thick consistency, 10 to 15 minutes. I prefer this jam to be really chunky, but if you like a smoother consistency, chop the ingredients more finely during prep. I also use a handy tomato corer – once the core is removed, just chop the whole tomato and the seeds will fall away on their own. Tip: If you use a cutting board with a groove, it will catch the juice for easier clean-up.
- Remove from heat and stir in the balsamic vinegar, olive oil and apricot preserves until shiny and heated through.
- Serve on crisp crackers, toast, on top of grilled fruit or use as a spread on burgers. It’s also great with appetizers, served with cheese, dried fruit, olives and nuts or even dollop on ricotta cheese, plain yogurt or vanilla ice cream as a dessert. Store in a glass jar in the fridge for up to a week. Tip: If you want a really unique snack, spread the jam on a cookie sheet lined with parchment paper and freeze it to make tomato bacon jam brittle or press into dark chocolate and chill to make chocolate bacon bark.
Need some of these ingredients? Visit one of The Chopping Block’s two locations to pick up:
- Frantoia Extra-Virgin Olive Oil
- Crema de Balsamic
- Apricot Preserves
- Stainless Steel Cookware from All-Clad and Le Creuset
- Epicurean Cutting Boards
- Tomato Corers