The Best Damn Bacon Jam Recipe (2024)

FAQs

How long will homemade bacon jam keep? ›

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.

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.

They cook it the best way possible, on a sheet pan in the oven. The bonus is while it takes longer to make this way, you can make more at once, the pieces are more or less flat and they come out crispy. Or they throw it in the deep fryer once it's done.

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.

Shelf Life of Homemade Jam

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.

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...

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.

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.

What can I use instead of pectin? ›

Add the sugar and stand back as it starts to foam up the sides of the pan. A sentimentality-inducing childhood smell of sweet fruit fills the air. Allow the sugar to dissolve over a low heat then bring rapidly to the boil. Avoid stirring at this point as you may break up the fruit or cause crystallisation.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

Feel free to experiment with acid sources: limes or sour oranges can add great flavor to some jams. You can also add neutral-flavored, water-free acids like powdered citric acid, or even malic or tartaric acid if you can find them, but those really pack a punch, so you have less margin of error.

Bacon jam is a spreadable condiment made from bacon, onions, brown sugar, vinegar, and maple syrup. The bacon is fried until crispy then mixed with the other ingredients and cooked down until the mixture becomes thick and spreadable.

Bacon-Cooking Method: Baking on Parchment Paper

You simply line one or two rimmed baking sheets with parchment paper, arrange the bacon on top, and bake at 400°F until it is crisped to your liking. When the bacon is done, you transfer it to a paper towel–lined plate or platter to drain.

Brush uncooked bacon slices with a slurry of balsamic vinegar and maple syrup, brown sugar, or honey, place them on a rimmed, foil-lined tray in a 400°F oven, check every five minutes or two to see how things are faring, flip and baste as needed, and when the bacon is cooked and the glazed thickened, cool the bacon on ...

Roasted red pepper puree, jalapeno peppers and real bacon combine to create an addictive jam. For a quick appetizer, pour over cream cheese and serve with crackers. Use straight out of the jar as a dip. Pairs perfectly with strong cheeses.