Thanks, Martha. They are pretty good about that and even have youtube videos of some of their more popular recipes, but they sell this stuff by the jar in addition to using it at the tables, so they're more hush-hush about it.

I make a non-sweet bacon jam, though mine doesn't have tomatoes. I cook the bacon until well-rendered but not extremely crisp, then add liquid (coffee, ACV and water) and allow it to braise for a while to tenderize it. After the liquid cooks off, I whiz it in a food processor. The texture isn't smooth (it's ground, not pureed), but it's not like normal pieces of bacon, either, due to the braising.

Thanks, blondanonima.

We made a couple of recipes this summer. One was bacon-tomato and the other had a fair amount of bourbon in it too. That one was good, but too sweet and too much trouble for the end product, so I don't recommend that one if you find it searching on the web (there are a lot out there ad both we made were found online). The other was more what I expected, but it was still a bit sweet (some brown sugar) and the texture was a a bit more like a relish -- like a pickle relish. I liked that, but I don't see why you couldn't puree or partially blend any recipe you make to get a smoother spread if that is what you are after. Just use a blender or stick blender to get the consistency you like.

Thanks, lascatx. Actually, it was almost, but not quite, relish-like in texture. I just don't understand how they managed the bacon so that it could be tasted but not otherwise perceived.

When we made it, we chopped the bacon fairly small before cooking it and then all the other things (mainly tomatoes and onion) were chopped small too. I printed four recipes -- the bacon jam with bourbon and coffee uses a full pound of bacon and has more ingredients, so it is the most expensive one to try and takes the longest (couple of hours total cooking time, then cool and skim) and I'm not sure it is what you are looking for, but you can find it searching for Boozy Bacon Jam. I didn't get the name of the website on the print out but the copyright is to Teri Lynn Fisher and Jenny Park. I'm sure you can find it with that if you want to check it out. It isn't bad -- don't get me wrong, it just isn't where I would start.

I also printed one from allrecipes by 3rdtimeascharm. I don't think we used that one -- it has more sugar and vinegar. And I printed one called Tangy and Sweet Tomato-Bacon Jam by Jennifer Olvera that has garlic, maple syrup and Dijon mustard -- I know I didn't use that one, but it mentions pulsing the jam in a blender, leaving some chunks.

Which leads to the fourth and the one I believe was our favorite -- from The Washington Post. You might like to try this for starters. Chop the ingredients on the fine side and then pulse it if you want a finer texture.

Tomato-Bacon Jam from The Washington Post

8 oz uncooked bacon strips

1 yellow onion

2 cups cherry tomatoes, chopped

2 tsp paprika

1/2 tsp crushed red pepper flakes (or to taste)

1/4 c packed light brown sugar

2 T granulated sugar (not sure we added this)

1 tsp salt (again, or to taste)

1 tsp dry mustard (I think we went light and may have adjusted)

1 T apple cider vinegar

Line plate with paper towels. Fry the bacon in a wide saute pan over med heat until crisp. Transfer bacon to the plate to drain.

Pour off all but 2 T of bacon grease from the pan. Add the onion to the skillet and stir to coat. Cook for 6-8 min, stirring occasionally, until translucent. Stir in the tomatoes.

Crumble in the bacon, then add the remaining ingredients, stirring to incorporate. Once the mixture starts to bubble, reduce the hear to medium-low and cook for 45 minutes, stirring occasionally, until thickened. The consistency will be more of a spread than a loose jam. Cool to room temp before serving or storing. Store in refrigerator up to 1 week or in the freezer up to one month. Bring to room temp before serving.

I would have given you all four, but I am testing my laptop and had to remove all files -- had to type that one and can't do all four right now and probably for several weeks. I hope that helps and gives you enough info to find the others.

Thank you for going to so much trouble. I'm pretty sure I wouldn't care to invest in a bottle of bourbon just for jam, but the others sound good.

Not saying you should, but I have the pocket sized bottles (bigger than a hipflask, but not much) for cooking. Should last the rest of my life, and fit in the spice pullout. :)

Thanks, plllog. That's a thought!