Tomato Chilli Bacon Jam

A layer of this savoury jammy deliciousness was spread onto bread dough and then topped with sharp cheddar cheese, twisted then baked to oozing golden perfection. Does the sound of tomato chilli bacon jam get your taste buds excited or gross you out?  It totally got me excited, and when I lathered it into this twisted cheesy bread before baking, I just knew it would be insane flavours.  My 13 year old ate half the loaf before it even had time to cool down, and the hubby devoured it with 2 fried eggs… there was barely any left for the rest of us, so the plan is to make another one today!!

The inspiration for this jam came from Dishooms famous bacon naan with tomato chilli jam… one of my ultimate favs… I wanted all these flavours inside jam but had to add even more of a twist to it for a real flavour depth… is it even possible to have more of a twist with these bold flavours?  Yes, and it worked amazingly, people!!… Coffee is my secret ingredient here… yup… strong brewed coffee! ☕️

The jam itself has a sweetness as a jam should have but is also spicy from the hint of chilli with salty umami from the bacon and a sharpness from the coffee.. it goes beautifully with cheese which is why I decided to lather inside a cheesy pull-apart bread before baking.  Next level deliciousness!! I used the bacon and cheese pull-apart bread recipe from www.pork.com.au as a guide and just replaced the bacon and mustard in the recipe with my bacon jam.

Tomato Chilli Bacon Jam

Serves: 4 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 12-16 Rashers of good quality butchers smoked bacon
• 800g Tomatoes diced
• 60g Fresh Ginger finely chopped
• 3 Garlic cloves crushed
• 80g Chillis finely chopped (I actually used green)
• 1 tbsp Balsamic Vinegar
• 120ml Water
• 80ml Brewed Coffee
• 300g Granulated Sugar
• ½ tsp Salt

Instructions

1. In a food processor, blitz tomatoes till coarsely chopped, add the ginger, garlic and chillis and blend until combined.
2. Cut the bacon into 1cm slices and cook in a dry frying pan on medium heat for about 10 minutes until cooked but not too crisp or brown, set aside to drain.
3. Pour off any remaining bacon fat from the pan reserving about 1 tablespoon, and add the tomato mixture with the sugar. Continue to cook for 30 minutes stirring every 5 minutes or so until the consistency is thick.
4. Add the coffee, water and salt to the pan and  cook for a further 20-30 minutes until the consistency is again thick and jam-like
5. Remove from the heat, stir through the balsamic, add the bacon, taste for seasoning, and adjust accordingly.
6. Place in a sterilised air-tight jar and store in a cool dark place. Once opened, refrigerate and use within a month.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.