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Tomato and bacon chilli jam in a glass jar with a knife resting on top, served on toast and styled with chillies, garlic and herbs on a white timber surface in natural light.

Tomato Bacon & Chilli Jam

This Tomato Bacon & Chilli Jam is rich, savoury, and lightly spicy, made with crispy bacon, tomatoes, onion, garlic, and chilli. Sticky and spoonable without being overly sweet, it’s perfect for burgers, eggs, cheese boards, sandwiches, and toasties. Easy to make on the stovetop and ideal for prepping ahead.
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Prep Time:10 minutes
Cook Time:1 hour
Course: Condiment, Jam, Relish
Cuisine: Australian, Western
Keyword: bacon chilli jam, homemade bacon jam, savoury bacon jam, savoury jam recipe, tomato bacon jam, tomato chilli jam
Servings: 2 cups
Author: Kate Brodhurst

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

  1. 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.
  2. 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.
  3. 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.