Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Fresh Tomato Bacon Jam

Tomato Bacon Jam
Photo Credit
Samantha Jones/Vaughn Communications
Written By: The Editors The Old Farmer's Almanac
Yield
Makes 4 cups.
Category
Pickles and Preserves
Course
Other
Credit
Donna-Marie Ryan
Sources
Old Farmer's Almanac Contests

Ready to jam? This Fresh Tomato Bacon Jam is sweet, smoky, and just a little sassy. It’s the condiment you never knew you needed—but now won’t be able to live without!

Our Editors just can’t get enough of this delicious treat. In fact, it was crowned the WINNER of our 2026 Old Farmer’s Almanac recipe contest. Try it yourself and see what all the fuss is about!

Ingredients
1/2 pound bacon
2 cups chopped sweet onions
2 cups peeled and chopped heirloom tomatoes
3 cups peeled and chopped plum tomatoes
3/4 teaspoon smoked paprika
3/4 teaspoon sea salt
1/2 cup brown sugar
1/3 cup maple syrup
3 tablespoons balsamic vinegar

Instructions

  1. Preheat oven to 400°F.
  2. Slice bacon in half and arrange on a baking sheet. Bake for 10 to 15 minutes, or until cooked but not crispy.
  3. Remove bacon, cut slices in half, and place in a large skillet. Cook for several minutes over medium heat to render fat from bacon. Add onions and continue cooking for 7 minutes, stirring often. Add tomatoes, paprika, salt, brown sugar, and maple syrup.
  4. Cook for 25 minutes, stirring frequently. When liquid has reduced, add balsamic vinegar and stir.
  5. In a food processor, pulse warm jam several times to chop the bacon.

About The Author
The Editors

The Editors

The Old Farmer's Almanac

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Jami</span> Sat, 11/22/2025 - 00:02
I have read that you cannot can bacon. I saw a recipe for spiced tomato jam (not the same recipe at all) on the national food preservation website. I think Ball has a recipe also for canning. I imagine you should prepare it and freeze or make the recipe sans bacon and then add it fresh when you cook with it.
<span>Jake</span> Sat, 08/23/2025 - 09:51
If I want to can this jam, how long do I process it? It's going to be at least a quart and a half; two people are not going to be able to eat it all before it goes bad.