Tomato Bacon Jam
Update: I made this several times last summer, and it’s our new favorite condiment for our grilled burgers!
My garden tomatoes are doing extremely well this year, and I’ve been on the lookout for good recipes with tomato ingredients. My friend April Humphrey gave me this recipe for Frank Reiter’s Tomato Bacon Jam. Frank Reiter was a food blogger in the Joplin, Missouri, area. I never got the chance to see Frank’s blog, as he unfortunately passed away much too soon-but it is obvious that he left a delicious legacy. I corresponded with Frank’s wife before writing this post, and she assured me that Frank would have been happy to share this recipe.
I made the jam on Sunday, and words can’t even describe how good it tastes! We even had a hard time staying out of it while it was simmering on the stove. My husband is the pickiest eater on Earth (in my opinion), and he has been devouring this Tomato Bacon Jam all week.
Thank you to April, and to Frank, for this week’s featured recipe. 🙂
Frank Reiter's Tomato Bacon Jam
The mixture of tomatoes and bacon, along with just the write spices, make this mouthwatering jam a recipe to treasure!
Ingredients
- 1 lb bacon
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1.5 lbs tomatoes diced or chopped
- 2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp ground mustard
- 1 Tbsp apple cider vinegar
Instructions
-
Fry bacon until crisp. Drain, but save grease.
2. Put 2-3 Tablespoons bacon grease in pan and heat to medium. Cook the diced onion and garlic for 6-8 minutes, or until onions are clear.
3. Add bacon and other ingredients. Turn to high until boiling, then simmer on low, stirring occasionally for 45 minutes to an hour. Remove from heat when thick.
Recipe Notes
Serve warm, or cold as a condiment or topping. This is good on sandwiches or burgers, or on toasted baguettes with goat cheese!
Lasts 1-2 weeks in fridge or 2-3 months in freezer.
