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Tomato Bacon Jam from Lemony Thyme

This has been my Summer of Jam.  In years past I had avoided making jams and jellies simply due to my lack of understanding of the canning process.  However, once I discovered how easy it was to make skillet jams the creative juices began to flow.  Strawberry Jalapeno and Peach Jalapeno Skillet Jams gave me the confidence to take on Tomato Bacon Jam.

Herb Infused Grits topped with Tomato Bacon Jam & Seared Sea Scallops3Bacon Cheeseburger Flatbread Pizza from Lemony Thyme

Over the past three days we have enjoyed Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}, Bacon Cheeseburger Flatbread Pizzas {featuring Tomato Bacon Jam}, and for breakfast this morning toast with Tomato Bacon Jam & fried eggs.  We may have found our new favorite condiment.

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Tomato Bacon Jam
Prep time
Cook time
Total time
  • ½ lb. bacon, cut into lardons
  • 2 shallots, fine diced (or 1 small onion)
  • 2 tomatoes, diced (about 1 lb. or 2 cups)
  • 2 Tbl. brown sugar
  • 1 Tbl. apple cider vinegar
  • pinch cayenne pepper
  • salt & pepper to taste
  1. Cook bacon in heavy skillet until browned and crispy. Remove from pan and drain off all but 1 Tbl. bacon drippings.
  2. Sauté shallot/onion in skillet until tender, about 5-7 minutes.
  3. Add diced tomatoes, crispy crumbled bacon, and remaining ingredients to skillet. Cook over medium-low heat for about 45 minutes, stirring occasionally.
  4. Jam will thicken slightly as it cools.


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