Tomato Bacon Jam with Bourbon


  • 2 cans (398 mL each) Hunt’s Heirloom-Diced Tomatoes
  • 8 oz (250 g) good-quality bacon, diced
  • 1 Granny Smith apple, peeled and chopped
  • 1 small red onion, diced
  • 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) apple cider vinegar
  • 1/4 cup (60 mL) bourbon
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL minced fresh ginger)
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each allspice and ground cloves


  1. Heat Dutch oven or high-sided skillet set over medium heat; cook bacon for about 10 minutes or until slightly browned at edges and fat starts to render. Remove all but 2 tbsp (30 mL) fat from pan (reserve remaining bacon fat for another use or discard).
  2. Stir in tomatoes, apple, red onion, brown sugar, vinegar, bourbon, garlic, ginger, cinnamon, allspice and cloves; bring to boil. Boil gently over medium heat,stirring frequently, for about 50 minute or until thickened to jam-like consistency. Let cool completely
  3. Refrigerate in airtight jar or container for up to 1 week

Chef’s Tip:
Try maple or peppercorn bacon in the jam for even more flavour.