bourbon, bacon + tomato jam | tomato week

bourbon, bacon + tomato jam | cody uncorked

Yesterday was a little crazy for me guys, so I missed a day in Tomato Week. Yikes!

I’m back today with one of my most favorite recipes from the whole roundup – BOURBON. BACON. TOMATO. JAM.

bourbon, bacon + tomato jam | cody uncorked

It might sound a little weird at first. Jam? What are tomatoes doing in my jam? Why is bacon joining the mix? What’s happening?

Don’t worry – once you taste this concoction, all of your questions will cease to exist. You’ll be in savory, salty, sweet, porkified heaven and you won’t even care about all those pesky details anymore. Really, you won’t. 

bourbon, bacon + tomato jam | cody uncorked

So, in all seriousness, this jam is definitely mostly savory with a hint of sweet. By slowly simmering the tomatoes with ingredients like onion, spices, bacon and a little vinegar + sugar, they develop a caramelized, smokey, intense tomato flavor.

Even though it takes a long time to cook down, this tomato jam is insanely easy to make. It doesn’t need a ton of attention, so you can definitely get things done while it cooks!

bourbon, bacon + tomato jam | cody uncorked

You might be wondering what in the heck you’d use this on…

WELL, we tasted it right when it was done on a cracker and it was divine. I can’t wait to have it on a grilled cheese, a burger, a breakfast sandwich… It would be delicious with baked brie or on cornbread… I bet it would earth shattering dolloped on a pizza with goat cheese, figs and arugula. The list seriously goes on and on!

bourbon, bacon + tomato jam | cody uncorked

bourbon, bacon + tomato jam | cody uncorked

Bourbon, Bacon & Tomato Jam
makes about 3 cups

1 lb bacon
1 yellow or white onion, chopped
1.5 tablespoons smoked paprika
1 teaspoon crushed red pepper
1 teaspoon ground mustard
large pinch each of salt and fresh cracked black pepper
1.5 lb tomatoes, chopped (halved if cherry!)
1/4 cup brown sugar
2 tablespoons white sugar
2 tablespoons apple cider vinegar
splash of your favorite bourbon

Cook your bacon using your preferred method. I like to bake mine on a cookie sheet with tin foil in the oven at 375 degrees for about 15-20 minutes. You’ll want the bacon to be nice and crispy. Once your bacon is done, place it on a paper towel lined plate to drain.

Reserve 2 tablespoons of the bacon grease and add it to a large, heavy-bottom pot. Heat on medium, then add the chopped onions and cook until softened, about 5 minutes.

Crumble your cooked bacon and add it to the pot along with the smoked paprika, crushed red pepper, ground mustard, salt and pepper. Stir and cook until the spices are lightly toasted, about 2-3 minutes.

Add remaining ingredients, stir everything together and increase the heat to medium high. Bring the mixture to a gentle boil, then reduce the heat and summer for 45 minutes to an hour, stirring occasionally. The mixture will cook down A LOT and will become very thick. If you want a smoother texture, puree the jam with a blender or food processor. (I did this with about half, then mixed it back in to keep a few of the bacon pieces.) Spoon it into clean jars and cool in the fridge. This recipe will make about 3 cups worth of jam and will last refrigerated for around 2-3 weeks.

bourbon, bacon + tomato jam | cody uncorked

bourbon, bacon + tomato jam | cody uncorked

I hope you’ll try this jam because I just know you’ll love it! If you do, share it using #codyuncorked and #cutomatoweek!


signature | Cody Uncorked.

bourbon, bacon + tomato jam | cody uncorked


  1. So, you bringing some jam when you come visit? Love, Mom

  2. Sounds incredible!! Can you seal this in canning jars?!

    1. M Patricia Reagen

      Deana – how long did you put it in the pressure cooker and what size jars. I love this recipe but want the luxury of it being already made with the jars. Thanks

      1. I followed the pressure cooker directions for canning bacon/pork products. I am no expert on canning. I just taught myself a couple months ago so would not feel comfortable redirecting. I believe if you follow your pressure cooker directions for canning bacon, though, you should be fine… My conclusion during my self research was that it would not be safe to seal by water bath because of the meat product and low acidic value of the jam. It is a semi laborsome delicious recipe, though, so is well worth making a larger batch and taking the time to can it. I used small jelly jars, like the quarter pint size. I personally wouldn’t go bigger than the half pint jelly jar size because this is a very savory jam and a little of this stuff goes a long way!

  3. Can you can it with a water bath? So you don’t need to store it in the fridge?

    1. Support

      Hi Deanna – I’m not 100% sure! I’m no expert on canning and would hate to tell you the wrong thing. I know it will last refrigerated for up to 4 weeks or so!

      1. Thank you! I actually ended up canning it in a pressure cooker because of the meat. It is delicious by the way!!

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