• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Tomato and Bacon Jam

Sweet, salty, smoky and dangerously delicious – the possibilities for this gourmet tomato and bacon jam are endless, so let your imagination and taste buds run wild!

Serves 2 tbsp


Tomato and Bacon Jam

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe
Recipe Image


  • 1/2 lb (250 g) bacon, cut into 1-inch (2.5 cm) pieces
  • 1 large Ontario Yellow Onion, finely chopped
  • 1 1/2 tsp (7.5 mL) finely chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) minced fresh gingerroot
  • 1/4 cup (60 mL) apple cider vinegar
  • 2 Ontario Greenhouse Tomatoes, chopped
  • 2 tbsp (30 mL) granulated sugar
  • 2 tbsp (30 mL) brown sugar


  1. In large, heavy-bottom skillet, cook bacon over medium-high heat for 10 minutes or until slightly crisp around edges; drain fat. Stir in onion, thyme, garlic and ginger; cook for 3 minutes or until onion is softened.
  2. Reserve 1 tsp (5 mL) vinegar. Add remaining vinegar, tomatoes, granulated and brown sugar to skillet; bring to boil. Reduce heat and simmer, stirring occasionally, for 1 hour or until syrupy and deep brown colour. Remove from heat; let cool for 10 minutes. Scrape into food processor fitted with metal blade; add reserved vinegar. Pulse until finely chopped, but with a few small pieces remaining; let cool completely.
  3. Cover and refrigerate in an airtight container for up to one week. Or, while still hot, pour into 1/2 cup (125 mL) sterilized jars; let cool and refrigerate as directed.


- Serve as a condiment with cheese and crackers or a charcuterie board.
- Spread a thin layer on the inside of a grilled cheese sandwich made with aged Cheddar or Swiss cheese.
- Spoon a small amount on devilled eggs, cheeseburgers or baked potatoes before serving.


Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology