This Tomato Bacon & Chilli Jam is rich, savoury, and deeply flavourful, made with crispy bacon, tomatoes, onion, garlic, and a gentle chilli kick. Unlike overly sweet bacon jams, this version is balanced and bold – sticky without being cloying. It’s quick to make on the stovetop and keeps beautifully in the fridge, making it perfect for burgers, toasties, eggs, and cheese boards.
Sticky, savoury and gently spicy, this Tomato Bacon & Chilli Jam is perfect for burgers, sandwiches and cheese boards.
This tomato bacon and chilli jam was inspired by my classic Chilli Jam, but leans more savoury thanks to slow-cooked bacon and tomatoes. It’s rich, savoury, and just spicy enough to keep things interesting, and somehow makes everything better – burgers, eggs, toasties, even a sneaky spoonful straight from the jar. Once you’ve made it once, you’ll always want a batch on hand.
Why You’ll Love This Savoury Jam
- Savoury first, sweet second (no sickly bacon jam here)
- Easy stovetop recipe — no slow cooker needed
- Made with everyday ingredients
- Incredibly versatile (burgers, eggs, cheese, sandwiches)
- Keeps well and tastes even better the next day
How Does it Taste?
This Tomato Bacon & Chilli Jam is rich and savoury first, with a gentle sweetness that never takes over. The bacon brings depth and saltiness, the tomatoes add body and balance, and the chilli gives a slow, warming heat rather than a sharp bite. It’s sticky, glossy, and deeply comforting – bold enough to stand up to burgers and steak, but still subtle enough to work with eggs, cheese, and toast.
Ingredients Overview
- Bacon – Adds richness, saltiness, and that deep savoury base that makes this jam so addictive.
- Onion – Softens and caramelises to bring natural sweetness and body.
- Garlic – Rounds out the savoury flavours without overpowering.
- Chilli – Just enough heat to balance the sweetness and cut through the bacon.
- Tomatoes – Form the base of the jam, adding moisture, acidity, and depth.
- Brown sugar – Helps create that sticky, jammy texture without making it overly sweet.
- Vinegar – Lifts and balances the richness (apple cider or balsamic both work here).
- Worcestershire sauce – Adds umami and a subtle savoury complexity.
- Tomato paste – Intensifies the tomato flavour and helps thicken the jam.
- Smoked paprika & black pepper – Bring warmth, smokiness, and gentle spice.
How to Make Tomato Bacon & Chilli Jam
- Cook the bacon until the fat renders and it starts to turn golden and is slightly crisp.
- Soften the onion, garlic, and chilli in the bacon fat until fragrant and lightly caramelised.
- Stir through the remaining ingredients to build depth and balance.
- Simmer gently until thick, glossy, and jam-like, stirring occasionally.
- Cool and jar – the jam will continue to thicken as it cools.
Consistency Tip
You’re aiming for a thick, spoonable jam, not dry or paste-like. When it’s ready, you should be able to drag a spoon through the mixture and leave a clean line behind. If the jam is too loose, simmer for a few more minutes, stirring often so it doesn’t catch on the bottom. If it becomes too thick, simply stir through a tablespoon of water to loosen it.
Serving Suggestions
This Tomato Bacon & Chilli Jam is brilliant:
- Slathered on burgers or steak sandwiches
- Spooned over scrambled or fried eggs
- Paired with sharp cheddar or brie on a cheese board
- Spread on sourdough with avocado
- Added to toasties or grilled cheese
- Served warm over a block of softened cream cheese with crackers
Storage
Store in an airtight jar in the fridge for up to 2 weeks. The flavour deepens after a day or two, making it perfect for prepping ahead.
FAQ’s
Is this jam very spicy?
No – it has a gentle warmth. You can easily adjust the heat by adding more or less chilli.
Can I blend it smooth?
You can, but it’s best left chunky for texture. If blending, pulse lightly rather than puréeing.
Can I freeze it?
Yes. Freeze in small containers for up to 3 months. Thaw overnight in the fridge.
If you love bold, savoury condiments, this Tomato Bacon & Chilli Jam is one to keep on repeat. It’s rich, sticky, and endlessly versatile — the kind of recipe that quietly becomes a fridge staple and gets spooned onto everything.
More Recipes:
- Chilli Jam (The Absolute Best!)
- Caramelised Onion Jam with Balsamic Vinegar
- Chilli Garlic Crisp Oil
- Thai Basil Pesto
Tomato Bacon & Chilli Jam
Ingredients
- 250g middle bacon rashers, rind removed, finely chopped
- 1 brown onion, finely diced
- ½ teaspoon salt
- 3 cloves garlic, finely chopped
- 400g can diced tomatoes
- 1-2 long red chillies, finely chopped (deseeded for less heat if desired)
- ⅓ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon each Worcestershire sauce
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- Cracked black pepper, to taste
Instructions
COOK THE BACON
- Add the chopped bacon to a cold saucepan over medium heat. Cook until the fat renders and the bacon becomes lightly golden and slightly crisp.
SOFTEN THE AROMATICS
- Add the onion and salt, cook for 5–7 minutes until soft and lightly caramelised. Stir in the garlic and chilli and cook for 30 seconds until fragrant.
BUILD THE JAM
- Add the crushed tomatoes, brown sugar, vinegar, Worcestershire sauce, tomato paste, smoked paprika, and black pepper. Stir well.
SIMMER UNTIL STICKY
- Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until thick, glossy, and jam-like. (See Consistency Tip below in Notes)
COOL AND STORE
- Let cool slightly, then spoon into clean jars. The jam will thicken further as it cools. Makes approximately 2 – 2 ½ cups.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CONSISTENCY TIP
You’re aiming for a thick, spoonable jam, not dry or paste-like. When it’s ready, you should be able to drag a spoon through the mixture and leave a clean line behind. If the jam is too loose, simmer for a few more minutes, stirring often so it doesn’t catch on the bottom. If it becomes too thick, simply stir through a tablespoon of water to loosen it. - STORAGE
Store in an airtight jar in the fridge for up to 2 weeks. The flavour deepens after a day or two, making it perfect for prepping ahead.
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