Ingredients Pork Bacon Bacon Jam Be the first to rate & review! Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini. Slideshow: More Jam Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Total Time: 1 hrs 20 mins Yield: 1 1/2 cups Ingredients 12 ounces thick-cut bacon, cut into 1/4-inch dice (2 1/4 cups) 1 large yellow onion, finely diced 3 garlic cloves, minced 1 jalapeño, halved, seeded and minced Kosher salt Pepper 1/4 cup packed dark brown sugar 1/4 cup apple cider vinegar 1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups) 2 tablespoons tomato paste Directions In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat. Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid. Make Ahead The bacon jam can be refrigerated for up to 2 weeks. Rate it Print