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Instant Pot Tomato Bacon Jam

Amy Lawrence
This delicious savory easy Instant Pot Tomato Bacon Jam is made by cooking fresh tomatoes in your pressure cooker or Instant Pot. You can serve it over eggs, burgers, chicken, pork and more! I also love to serve it as an appetizer over light cream cheese or my favorite is layered with ricotta, pesto and tomato jam on top in a Ricotta Jam Jar. Serve with thin crackers - such as 34 Degrees Natural Crisps 
Weight Watchers Points: 1 Smart Point per tablespoon for all plans; Often times you can use 1 t. of it, so less than 1 point if you do that!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Jam/Sauce
Cuisine American
Servings 3 1/2 c. or 56 Tablespoons
Calories 24 kcal

Ingredients
  

  • 2 lbs. fresh tomatoes
  • 1 lb thick bacon sliced into about 1/2 inch slices (Center Cut if you can find it is best)
  • 1 T. bacon grease saved out from frying bacon in Instant Pot
  • olive oil spray
  • 1 onion-yellow or sweet
  • 1/4 t. liquid smoke
  • 1/2 c. brown sugar
  • 2 T. apple cider vinegar
  • 2 T. balsamic vinegar
  • 2 T. water
  • 1 T. kosher salt
  • 2 t. paprika
  • 1 T. fresh thyme- finely chopped
  • 1/4-1/2 t. cayenne
  • 3 garlic cloves minced
  • 1 T. bourbon optional
  • 2 T. cornstarch

Instructions
 

  • On your Instant Pot, press Sauté and adjust to normal heat (if your Instant Pot has this setting). Add bacon.  Cook and stir until bacon is almost done, not crisp about 8-10 minutes.
  • Transfer bacon to a plate lined with paper towels. Remove all but 1 tablespoon of grease from the pot.
  • Add chopped onions and minced garlic. Cook and stir 5-7 minutes, onions will be slightly brown, almost translucent and tender.  Turn off Instant Pot.
  • Add back in bacon, tomatoes, and remaining ingredients except for cornstarch.  Stir well.
  • Place lid on Instant Pot. Set vent to sealing. Press manual and set time for 1 minute. Yes, really 1 minute!
  • When timer is done, allow to natural release for 15 minutes. Then using hot pads, release vent. Remove lid.
  • In a small bowl or cup, add cornstarch and 3 Tablespoons of tomato mixture. Stir well and add to tomato mixture in the Instant Pot.
  • Press sauté and allow to boil for a few minutes. Stir constantly until mixture begins to thicken. Then turn off heat. Use an immersion blender to make it less chunky or leave as is.
  • Transfer to wide mouth jars (leave lids off until cool) and place in refrigerator. Cover when cool. Keeps for about 2 weeks or 6 months in freezer.

Notes

Tip: I like to serve this jam with 34 Degrees Natural Crisps because they are only 1 ww point for 9 crackers.

Nutrition

Serving: 1TablespoonCalories: 24kcalCarbohydrates: 2.8gProtein: 1gFat: 1gSaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 2.5mgSodium: 79.9mgPotassium: 48mgFiber: 0.3gSugar: 1.9gVitamin A: 9.2IUVitamin C: 2.5mgCalcium: 19.3mgIron: 0.1mg
Keyword appetizer, bourbon bacon jam, freezer jam, Instant Pot jam, tomato jam
Tried this recipe?Let us know how it was!