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Bacon-Tomato Sweet Drip Jam

byJoanna Gaines
Total 1 hour and 20 minutes
Active 45 mins
Makes about 3 cups
Chip adores anything that involves bacon or jam, and this exceptional mixture is a sweet-and-savory combination of both. Drip jam is a little looser than regular jam, so it spreads beautifully when it’s used as a topping, as it is on the Gaines Brother Burgers. It’s also great on my homemade biscuits, served with crackers and creamy Brie, folded into risotto, or served over grits or baked polenta.
Ingredients
  • 1 pound sliced bacon, cut into 1/2-inch-wide pieces
  • 1 1/2 pounds pork belly, cut into 1/4-inch dice
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 medium white onion, cut into 1/2-inch dice
  • 2 large vine-ripened tomatoes, cut into 1/2-inch dice
  • 1 cup packed light brown sugar
Directions
  1. In a cast-iron or other heavy skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 10 minutes. Line a large platter with paper towels and transfer the bacon to the paper towels to drain.
  2. Pour the grease out of the skillet and return it to medium-high heat. Add the pork belly and fry on all sides until crispy, about 15 minutes. Transfer to the paper towels to drain.
  3. In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until lightly browned, about 10 seconds. Add the onion and cook, stirring often, until well browned, about 10 minutes.
  4. Add the reserved bacon and pork belly, tomatoes, brown sugar, and cup water and stir to combine. Bring to a simmer. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture is flavorful and coats the back of a spoon, about 35 minutes. Let cool slightly before using.
  5. Store in a covered container in the refrigerator for up to 1 week.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

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