Tomato and Bacon Jam Recipe

Oh, WOW, this is FANTASTIC! I halved the recipe, using some beautiful, ripe tomatoes from my dad's garden. I'm now wishing that I made the whole recipe b/c I can't stop eating it, lol. After tasting it, my first thought was crackers w/ cream cheese and this on top...AWESOME! I also plan on trying this on hot dogs/smoked sausages and grilled chicken, which I think would be wonderful. When this first started to boil/cook, I was worried b/c the tomato skins were coming off and I thought I should've peeled them first, but once it was all done, everything was 'candied' and you couldn't even tell. Mine took less than an hour to fully thicken, so maybe just keep an eye on it while it's going so it doesn't burn. I will def be making this often...it's super easy and super good~YUM! Thanks for sharing. :)

I am doing something I HATE when other people do, which is to review a recipe which I changed. But I think my input may be valuable so here I go. I mostly followed the recipe except: first I doubled it, with a pound of bacon, which turned out to be fortunate because everyone loved it. Since there are no nice fresh tomatoes to be had at this time of year, I used three 24 oz. cans of whole peeled tomatoes. I did NOT double the sugar, only used one cup. And finally, I whirled the whole shebang briefly in the food processor because I thought it would look nicer - there remained some unappealing-looking lumps of the fatty part of the bacon, even though I cooked it very well. My finished product, though slightly different from the original recipe, was a huge hit - simply served on crackers. But almost everyone felt that it was maybe just a tad too sweet (even at half the sugar). So I will definitely make it again but put less sugar (I'll try 3/4 cup with the double recipe) and I will also throw in a handful of oil cured sun-dried tomato to up the savory content. I think then it will be insanely good. (One final thought, you cook this for so long that I don't think I would ever bother starting with good fresh tomatoes - I'd rather use them for something where they stay closer to their natural state. It's so much easier to use canned and still tastes great.)

Made with cherry tomatoes and less than halved the sugar based upon suggestions. Near the end of cooking time, I used an immersion blender sparingly to break down some of the tomato skin. After a taste, and deciding it wasn't too sweet, I added a tablespoon of pure maple syrup. So good.

This is an amazing jam. I read the reviews before I decided to try making it. I started with less sugar than the recipe called for, as people recommended and added additional onion and bacon. I only had white vinegar, which worked out just fine. The flavor is incredible, something I need to share with family and friends!

Very delicious, I too cut the sugar down from 1C to 1/2C and its still sweet enough. Next time I will also cut the salt back from 1 &1/2t to 1t. Additionally, I might skin the tomatoes next time. I personally dislike when the skins fall off and curl up in a recipe. Very delicious, looking forward to having it on some nice toasted bread with Goat cheese!

Took it to a higher level. I julienned Bok Choy (Chinese cabbage) with leeks and carrots and tossed them with soy sauce. Using Egg Roll wraps, I smeared the tomato & bacon jam, topped this with the veg and after rolling the wraps, deep fried the Egg Rolls. I seved them on bed of Boston lettuce with slightly warmed Oyster sauce. Oooh soooo good!

This is a great recipe - and I liked it even better with my two modifications. I used only 1.5 treaspoons of sugar (was tempted to omit altogether and will next time). And I microplaned about 1/2 tsp of fresh garlic into the mix. The jammy consistency is really nice, and a good way to use up a little of my overflowing box of garden tomatoes!

A friend gave me some... lasted about 45 minutes I made a double batch and doubled everything but the sugar (only because I forgot to double it) and for that I used Lakanto Monkfruit Golden. It’s heaven and sweet enough. Great recipe..

Made as per recipe with the exception of the sugar. I subbed a glug of maple syrup and summered to jam consistently, about 4 hours. Great as a spread on sourdough toast. Used up a collage of small multi colored tomatoes left over from a previous recipes

Based on previous reviews, I reduced the sugar (to 1/4 cup, in my case). Also, took the easy way out and used my power blender to process the tomatoes as opposed to chopping them. Overall, good recipe with opportunity to make it your own according to your preferences.

I doubled the recipe, cut the sugar in half and added bit of hickory smoked salt & cumin, plus 2 cloves of minced garlic and a finely diced jalapeño. This will be great poured over cream cheese and served with crackers or on top of baked Brie. Yum!!

Made a 2x batch and just finished putting it in the fridge, and i have to say...IT'S FREAKING FANTASTIC !!!! Made a couple of minor tweaks ( 1/2 white sugar and half brown) also cut the amount of sugar by about 33%.

I followed the recipe exactly as is and I will use 1/2 the sugar next time. The flavour is great, paired it with scrambled eggs and I found it a tad too sweet for that , however will be good for sausages I would think. This is a repeat for me.

This was very, very sweet. It tastes more like a sweet, bacon flavored ketchup. I will try again, but cut the sugar (use pectin to set) and add more heat. Couldn't tell there was any hot sauce in it.

I liked this recioe but I used cherry tomatoes after I read otheres did but really found this added to the abundance of seeds. I will make it again but use regular tomatoes instead.

On god, the yummiest concoction I’ve made this fall canning stuff thus far. I am going to grill chicken and lay this on it and I will feast. 10/10 will recommend.

Some family would have liked it less sweet but that’s an easy fix.

This jam is the jam! After I fried the bacon, I used put the remaining ingredients into the fat that was rendered from the bacon. I didn't use all of the oil and this elevated the jam to another level. I used this to stop my fried green tomato and crab cake appetizer. It's 🔥 and the 💣!

Delicious jam came out more like salsa in consistency. I put it back in the pot and added a package of liquid pectin to give it more of a jammy consistency. To be fair, I a whole pound of bacon and lots more tomatoes so that could be the reason.

I feel like a professional chef right now.