Tomato Bacon Jam

Tomato Bacon Jam is a deliciously sweet and savory spread made from fresh tomatoes, crispy bacon, onions, brown sugar, spices, and a hint of red pepper flakes to give it a little kick. Honestly, it’s so good you might find yourself eating it straight from the spoon!

Yep, you read that right — this is a jam, and yes, it’s made with bacon and tomatoes. I love how not every jam has to be overly sweet or fruity to be absolutely tasty and versatile. The brown sugar adds just the right touch of sweetness, while the tomatoes bring both sweet and savory layers. And then you have that irresistible salty crunch from the bacon. Later, I’ll share tons of ways you can enjoy this tomato bacon jam that’ll make your taste buds dance.

At first, the idea of tomato bacon jam might seem a bit surprising — jam made with bacon? But trust me, once you take a bite, you’ll understand how perfectly the sweet, savory, tangy, and mildly spicy flavors meld into a rich and spreadable treat. This recipe transforms simple staples from your pantry or garden—like tomatoes, bacon, onions, brown sugar, a splash of vinegar, and a few spices—into a thick, sticky condiment that packs a big punch of flavor for everything from snacks to sandwiches and quick weeknight dinners.

Throughout this post, I’ll walk you through an easy one-skillet approach to making this jam, whether you’re starting with fresh or canned tomatoes. I’ll cover smart ingredient swaps, including tips for using cherry or canned tomatoes, plus handy tricks for getting that perfect jam consistency. And because I want you to feel confident, I’ll also share serving ideas, advice on storing and making ahead, along with an important note about why this jam isn’t safe for home canning.

Whether you’re craving a zesty burger topper, a cracker spread with cream cheese, a grilled cheese twist, or just a quick flavor boost in your fridge, keep reading. You’re about to make and enjoy tomato bacon jam like a total pro.

Why This Flavor Works

Tomato bacon jam is a real flavor powerhouse. It brings together a fantastic balance of sweet, savory, tangy, and a hint of heat—all in one jammy spread. Plus, it’s made with simple, everyday ingredients you probably already have, or can keep handy in your pantry and fridge. This jam not only tastes amazing, but it’s also super flexible and perfect for making ahead and storing in your fridge or freezer.

• Sweet and savory magic: the brown sugar and tomatoes bring natural sweetness and earthiness, paired with the salty, crisp bacon.
• Ultra versatile: use it as a dip, spread on sandwiches, drizzle on burgers, or serve with your favorite cheese and crackers.
• Simple swaps: fresh or canned tomatoes both work, and you can switch up the bacon or spice level to match your taste.
• One-skillet convenience: everything cooks in one pan for minimum mess and easy cleanup, making it perfect for busy days.

What You’ll Need

• 2 pounds Roma tomatoes*, about 10 tomatoes
• or two 14.5-ounce cans diced tomatoes, drained
• 1 pound thick-cut bacon, about 10 slices, cut into pieces
• 1 yellow onion, diced (about 1 cup)
• ½ teaspoon red pepper flakes
• 1 cup light brown sugar, packed
• 1 teaspoon kosher salt
• 1 teaspoon ground mustard
• 1 tablespoon apple cider vinegar

How to Make It

1. Prepare tomatoes: if using fresh Roma/plum, score bottoms, bring a pot of water to a rolling boil and prepare an ice bath, blanch tomatoes 30–60 seconds, transfer to ice bath ~1 minute, peel, core, seed, and dice to yield about 3 cups (≈2 lb); if using canned, drain two 14.5‑oz cans; if using cherry tomatoes, wash, remove stems, and add whole to the pan to be mashed while cooking.
2. In a large skillet over medium‑high heat, cook bacon pieces 6–8 minutes until crisp and browned, then remove to a paper towel‑lined plate to drain and cool.
3. Crumble cooled bacon and reserve about 2 tablespoons of bacon fat in the skillet, discarding the rest.
4. Add diced yellow onion to the reserved bacon fat and sauté over medium heat 6–8 minutes until softened and translucent.
5. Add crumbled bacon, diced tomatoes, 1/2 teaspoon red pepper flakes, 1 cup packed light brown sugar, 1 teaspoon kosher salt, 1 teaspoon ground mustard, and 1 tablespoon apple cider vinegar to the skillet; stir to combine.
6. Bring the mixture to a gentle boil, then reduce heat to maintain a slow simmer.

7. Simmer, stirring occasionally, 45–60 minutes until most liquid has evaporated and the mixture is thick and jammy.

8. Taste and adjust seasoning with more salt, vinegar, or red pepper flakes as desired.
9. Remove from heat and let the jam cool slightly before transferring to jars or containers.

Pro Tips for Best Results

• Pick your tomatoes carefully: Roma or other plum tomatoes create a thicker, less watery jam. If you use tomatoes with a lot of water content, expect a longer simmering time.
• Save time with canned tomatoes: using two cans of drained diced tomatoes can totally skip the peeling and blanching steps, making this recipe faster and just as tasty.
• Control your sweetness: you can reduce the brown sugar a bit if you want your jam less sweet—you’ll just end up with a slightly drier texture, which is still delicious.
• Play with heat: start with 1/2 teaspoon of red pepper flakes and increase gradually based on your taste. Remember, as the jam reduces, the heat intensifies too.
• Get the bacon right: thick-cut bacon offers the best chew and flavor, but regular bacon is okay too. Make sure to get your bacon nice and crispy so it adds a lovely crunch to the jam.
• Manage the grease: save about 2 tablespoons of bacon fat to cook your onions for extra flavor, but pour off any excess grease to avoid a greasy jam.
• Adjust texture: if you prefer a smoother spread, pop the finished jam into a food processor or briefly blend it with an immersion blender.
• Slow and steady wins the race: keep reducing the mixture until there’s almost no liquid left; keep stirring so nothing sticks or burns. The jam will thicken more as it cools.
• Serve warm or cold: this jam is delicious either way. Try it with cream cheese on crackers, on a juicy burger, tucked inside grilled cheese, on biscuits, or even as a surprise pizza topping.
• Storage and safety: refrigerate for up to 2 weeks or freeze up to 3 months. And remember, because the recipe has bacon, don’t attempt home canning—it’s just not safe.

Mix-Ins and Substitutions

As I mentioned, plum tomatoes like Roma, San Marzano, Amish Paste, Big Mama, or Supremo are all excellent choices for this tomato bacon jam recipe. You can even try other red tomatoes, just be sure to measure out about two pounds to keep the balance right.

Storing and Make-Ahead Tips

This tomato bacon jam keeps beautifully in an airtight container stored in your fridge for up to 2 weeks. It also freezes well for up to 3 months, making it an awesome make-ahead option when you want to add speedy flavor to your meals. Just be sure to let the jam cool down to room temperature before sealing it up for storage.

Common Questions Answered

If you want to use smaller tomatoes like cherry tomatoes, good news — no need to blanch them. Just give them a good wash, remove the stems, and pat them dry. Add them directly into the pan when you’d normally add diced tomatoes, then mash them down with a spoon as the jam cooks.

Absolutely! Using canned tomatoes is a fantastic shortcut that yields the same rich flavors in your tomato bacon jam without any blanching or peeling hassle. Just remember to drain two 14.5-ounce cans of diced tomatoes before tossing them in.

This tomato bacon jam is so much more than a spread. Slather some on top of cream cheese and serve with crackers for an easy appetizer. Or pile it on a toasted baguette slice or buttery biscuit for a tasty snack. Don’t be shy—use it on cheeseburgers, grilled cheeses, dips for pretzels, or even spoon it on pizza slices. Trust me, it elevates everything.

One important thing to keep in mind: you cannot safely can tomato bacon jam at home because it contains bacon. Bacon makes it unsafe for traditional water-bath canning methods, so refrigeration or freezing are your best bets.

Notes

*If you’re opting for canned tomatoes instead of fresh, skip the blanching steps entirely to save time and effort.

Course: Appetizer, Dressing, Snack

Keyword: Tomato Bacon Jam

Servings: 3 cups