The Best Bacon Jam Recipe (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.

Please do not store bacon jam at room temperature. Storing bacon jam at room temperature poses the risk of botulism, a serious foodborne illness caused by the nerve toxin produced by Clostridium botulinum, a spore forming bacteria.

Our list of things we want to use this jam in is ever-growing. Here are just a few to get you started: warm potato salad, grilled asparagus, fresh tomatoes, panzanella, grilled cheese, crackers and goat cheese, spinach salad, a spoon, fresh garden peas, scrambled eggs, bagels and cream cheese...

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.

Note: For safe eating practices, store your opened jar of jam or jelly in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected.

Setting point is 104.5°C. You can tell when jam is reaching setting point as the fast, frothy rolling boil will reduce to a slower, more relaxed boil. The tiny air bubbles disappear, the surface looks glossy and the mixture will feel thicker. Undercook rather than overcook – runny jam can be cooked up again.

How do you tell if Bacon Jam is bad? Bacon jam getting bad isn't always super noticeable, particularly if it is homemade. You should check for any signs of mold developing on the surface, discoloration, an off smell, or a change in texture like hardening or lumps. These can suggest that your bacon jam has gone bad.

Smell: Any off or sour smells are a good indicator that the bacon isn't safe to eat. The only smell you should detect from bacon is a faint smokiness. Slime: If your bacon is slimy, it's a sure sign that bacteria are present and spreading on the meat. Toss it out!

The general rule of food safety is to not let raw meat or cooked food sit out for more than 2 hours, and that rule applies to uncooked or cooked bacon. It's wise to be careful with uncooked pork products since they can harbor and grow bacterial pathogens like salmonella and trichinosis.

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.

What is uncured bacon jam used for? ›

Pairs perfectly with breakfast, lunch, or dinner items and can even be blended to create bacon-flavored toppings, dips, or coatings.

The luscious layer of peanut butter contrasts beautifully with the snap of crispy bacon. And we love that Katie's addition of sourdough bread adds a touch of much-needed tang without being too overpowering. Katie's suggestion of a layer of mayo is… quirky, but would add a touch of moisture to tone down stickiness.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

If you've made jam and waited for it to cool, but it is still runny, pour the jam back into a saucepan and bring it back to a boil. Boil until the jam starts to reduce and therefore thickens.

Add pectin.

While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

Homemade jam and jelly can last for a long time, depending on factors such as ingredients, storage conditions, and preparation methods. Typically, homemade jam will last around 6 to 12 months when unopened and stored properly. Once opened, it should be consumed within 1 to 3 months to ensure the best taste and quality.

Cooked bacon, however, only lasts four to five days in the fridge. If you can't eat it up that quickly, the USDA says you can freeze it for up to a month.

Home-made jam should be stored in a cool, dry place away from direct light and used within 12 months of making. Once opened the jar should be stored in the refrigerator and used within one month. We would suggest discarding any jars of jam that have mould growing on top.

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.