Recipe for Bacon Jam (2024)

FAQs

How long does homemade bacon jam last? ›

Bacon jam can be safely refrigerated for two to four weeks. Any amount that you keep in the fridge will need to be used within that length of time. You can store bacon jam in any refrigerator-safe container. Many bacon jam enthusiasts choose to use mason jars for aesthetic reasons.

Crisp salty bacon is simmered for hours with onions, maple syrup, brown sugar, and a couple of secret ingredients to create a soft, spreadable jam that's divine on crackers, toast, crostini or bruschetta, fresh vegetables, pita bread, new potatoes... the list goes on and on!

To achieve a thick texture, all of the liquids need time to reduce. Make sure you're cooking your bacon jam without a lid over your Dutch oven, so your bacon jam can evaporate. If it's still not thick enough, it just needs more time.

For safety, we strongly recommend that bacon jam be refrigerated for times suggested by the recipe (2-4 weeks) or that it be frozen for longer storage. Why is botulism such a big deal? Botulism is as serious as food poisoning gets.

Once your jam is done, you can simply store it in the refrigerator for a long time and not worry about it spoiling. I pour it into small jars, cover them with lids and let them cool to room temperature. Once the jam cools, you'll be able to see its final texture.

Jam is made from pieces of fruit, usually chopped or crushed and cooked with sugar until the pectin releases and the mixture is thickened to a spreadable consistency.

A sweet and savoury jam made using the finest dry-cured and smoked Irish bacon. Enjoy with cheese, on a burger or just spread on crusty bread, everything is better with bacon!

Home made jam is not made in huge batches, does not have additional preservatives, or colour enhancers, and doesn't use corn syrup. The fruit is most often hand-cut. No adjustments are made to the taste or texture to ensure it is uniform from jar to jar, year to year.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Can you put too much pectin in jam? ›

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin. It thickens up jam really well, combined with the sugar and heat. Also, this recipe is gluten free!

In 2015, Martin and Suzie Cowley of Wales claimed to have invented Bacon Jam, however, Chef Mike Oraschewsky stated they started making Bacon Jams since 2013. Josh Henderson of Skillet Street Foods has been selling Bacon Jam as of 2010.

Depending on which bacon you use, it may taste like barbecue sauce. But it's usually a little sweeter. The taste of bacon jam is fantastic because, although it is salty, it is also sweet at the same time. It can even feel like maple syrup.

Q: How long can I keep my homemade jams and jellies once I open them? A: Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” – or pectin-added, full-sugar – cooked jams and jellies are best stored for 1 month in the refrigerator after opening.

Can homemade bacon bits be stored at room temperature? Homemade bacon bits should always be stored in the refrigerator or frozen for longer storage. Bacon bits will last 4-5 days in the refrigerator in an airtight container or up to 6 months in the freezer.

If you've cooked up more bacon than you can eat, you can store it in a well-sealed container for five to seven days in the refrigerator before it goes bad. If you don't think you'll be able to eat it in that time, you can freeze cooked bacon for about a month.

Put the jam into containers and freeze: Pour the jam into clean freezer containers or canning jars, leaving 1/2-inch headspace. (Plastic freezer containers with tight-fitting lids work well for storing freezer jams and jellies.) Cover the containers and let stand for 24 hours, or until the jam has set and become firm.