Bacon Jam (2024)

FAQs

What if my bacon jam is too runny? ›

The best way to thicken your bacon jam is to allow the liquid to reduce during the cooking time on the stove. Use your spoon or spatula to test the thickness by drawing a line in the jam. If it leaves a distinct trail, it's thick enough. If it does not leave a trail, continue to cook until it does.

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!

Some bacon jam recipes indicate that the prepared jam is to be refrigerated or frozen. Some give no directions for storage. 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.

Meat has to be pressure canned to be safe in a sealed jar at room temperatures, and a bacon jam mixture is so dense that there would be major heat penetration issues in sterilizing the contents of the jar. If anyone gives you a pressure canner processing time, they are just guessing at a time.

If, after waiting, you find the jam is still too loose for your liking, empty the jars back into a wide pot and cook again. Wash and sterilize the jars and try again. While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!

Salt prevents bacterial growth either by directly inhibiting it or by its drying effect. Most bacteria require substantial amounts of moisture to live and grow. Sodium nitrite produces the pink color (nitrosohemoglobin) in cured bacon.

Bacon jam freezes and thaws quite well, so if you know you aren't going to use it in the next few weeks, try freezing it instead. Bacon jam can be safely kept in the freezer for up to six months. You can use any freezer-safe container to store your bacon jam. To thaw the bacon jam, place it in the fridge.

Storing Jams and Jellies at Room Temperature

You can technically store opened jams and jellies at room temperature—but only in a cool, dark place and for about a week after opening, says Lee.

How to reheat bacon jam? ›

Store and reheat if needed

Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm. To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.

To safely store bacon grease, you must first get rid of any small bits of bacon that are left behind: Place a coffee filter or cheesecloth over the mouth of a glass container, like a Mason jar, or a container made for bacon drippings. Press the filter down so that it fits snugly inside the mouth of the jar.

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.

It's soft but with a little bit of toothiness and a nice bit of crispness along the edge, it's smoky and flavorful, and it has a rich taste without being overly salty. In other words...it's totally decent bacon. Crisp it up in a skillet or wrap it around a stick and roast it over a fire to make it even better.

Before Reopening Those Jars

If you don't want to invest any additional work in that jam, the best choice to make is to change your expectations. If the finished product is just sort of runny, call it preserves (they can be great stirred into oatmeal or yogurt, or spooned over waffles).

Measure 15 mL (1 tbsp) water and 7 mL (1/1/2 tsp) powdered pectin for each 250 mL (1 cup) of jelly or jam. Place in a small saucepan over low heat, stirring until powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until blended (about 2 to 3 minutes) pour into clean, sterilized containers.

If this is the case, then heat your jar in boiling water to soften it, then pour it into a pan and reboil it, adding a little extra water. Then when it cools it will simply be a thick syrup, and shouldn't crystalise (Think how honey crystalises). Careful, if you cool it in your fridge it may still crystalize.