Sun-Dried Tomato Bacon Jam Tutorial and Recipe
SUN-DRIED TOMATO BACON JAM – a sweet-savory jam great with goat cheese or melted Brie on French Bread or bagels. Salty-sweet and smokey with maple and bacon. I even think this jam would make a great Brie Grilled Cheese Open-Faced Sandwich. If you >really< want to be adventurous, use White Cheddar Cheese.
For Hubby and Me, we thought Sun-Dried Tomato Bacon Jam would be a great addition to a juicy, grilled hamburger with Brie or White Cheddar. Guess what’s for dinner?
Experimenting With Bacon Sun-Dried Tomato Jam
Once I created the recipe and did some tweaking, I needed to scale back on a couple of ingredients; I began to experiment with serving ideas. First thought was to toast fresh bagels from Panera Bread and spread them with whipped cream cheese. That in itself is delicious, but I added the Bacon Jam and found a very rich, almost too rich, resulting in the tasting department. Very good, but be prepared for a decadent taste. My suggestion is to go light on the jam if using cream cheese.
So far, hubby and I loved the contrast of whipped tangy goat cheese in contrast to the salty-sweet bacon-tomato jam. Delicious!
Begin With Prep
Prep for this recipe is a piece of cake. 1. Cut the bacon into 1-inch pieces. 2. Chop the sun-dried tomatoes. 3. Soak the tomatoes in enough chicken stock to make a cup. 4. Roughly chop the onion. 5. Small chop the garlic. Measure out the spices. Everything for this recipe prep is rough chop as the food processor will finish the task.
Cook Along With V #CookAlongWithV
To render bacon, use gentle heat and a good skillet. Cook bacon over medium-low heat for around 10 minutes or until the fat is released and the bacon is crispy.
Leave the Fond in the Skillet
Once the bacon is crispy, remove it with a fish spatula or a slotted spoon. Pour the grease out of the skillet, BUT DO NOT WIPE IT OUT. Leave the FOND or the brown offerings left in the skillet. This will give added flavor to the jam. Add a tablespoon of the sun-dried tomato oil and the second tablespoon of extra-virgin olive oil. Saute the onions until they begin to change color and soften. Add the garlic, but still constantly for about 45 seconds. At this point, you can add the tomatoes and the stock they have been soaking into the onions. Bring to a simmer.
Bringing The Bacon-Tomato Jam All Together
Using the photos above, begin on the top right side.
- Bring the tomatoes, stock, and onions to a simmer.
- Add the vinegar, maple syrup, and the brown sugar.
- Continue often stirring over low heat to create a soft simmer.
- The objective is to reduce the liquid to a thick sauce.
Food Processor or Not
If you do not own a food processor, this jam can still be made as long as the prep changes. You will have to chop everything small before you begin to cook.
Done! Come to Momma!
Want more Appetizer Recipes? How about APRICOT GOAT CHEESE CROSTINI This appetizer is a Wine Lovers Delight
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SUN-DRIED TOMATO BACON JAM
Yield 1 /1/2 - 2 cups
SUN-DRIED TOMATO BACON JAM - a sweet-savory jam great with goat cheese or melted Brie on French Bread or bagels. Salty-sweet and smokey with maple and bacon.
- 8 ounces hickory smoked bacon, cut into 1-inch pieces
- 3 ounces sun-dried tomatoes in oil, chopped into 1-inch pieces
- 3/4 cup chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oil from sun-dried tomatoes
- 1 cup yellow onion, small chop
- 4 cloves garlic, vine end removed, fine chop
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons balsamic vinegar (good balsamic vinegar)
- 3 tablespoon maple syrup
- 1 tablespoon brown sugar
- In a 1 cup measure, place the chopped sun-dried tomatoes and cover with enough chicken stock to make 1 cup.
- Render bacon in a medium-sized heavy skillet over medium-low heat. Stirring often until the bacon becomes crispy. Watch so it doesn't burn. Remove bacon from the skillet with a slotted spoon and drain on paper towels.
- Pour the bacon grease out of the skillet, but do not clean the "fond" out of the bottom. (Fond is the brown bits left in the pan after frying or sauteeing.) Discard the grease.
- Add 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil to the skillet and warm over medium-low heat, about 30 seconds.
- Add the onions and salt to the skillet and saute until soft or to a light brown color.
- Add the garlic, stirring constantly for 30 seconds or until they release their fragrance.
- Add the tomatoes and the chicken stock to the onions and garlic. Bring to a simmer.
- Add the brown sugar, maple syrup and balsamic vinegar. Continue to simmer, stirring often for around 8 or more minutes or until the liquid has reduced and has become like a thick syrup.
- Remove the skillet from the heat and rest the jam to cool slightly for 3 to 4 minutes.
- Transfer the jam to a food processor and whirl several short pulses until the chunk sizes resemble the size of a pea.
- Serve immediately or store in a glass container for up to 3 weeks in the refrigerator. Bring to room temperature before serving.
Serving Suggestions: Toast slices of a French baguette drizzled with olive oil in a 400-degree oven for 7 to 8 minutes. Spread the bread with whipped goat cheese and add Sun-Dried Bacon Jam on top. Serve with baked Brie and bread. Serve with a grilled hamburger and White Cheddar Cheese.
- 8 ounces hickory smoked bacon, 3 ounces sun-dried tomatoes in oil, 3/4 cup chicken stock, 1 tablespoon extra-virgin olive oil, 1 tablespoon oil from sun-dried tomatoes, 1 large yellow onion, 4 cloves garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon Kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 3 tablespoons good balsamic vinegar, 3 tablespoon real maple syrup, 1 tablespoon brown sugar