Bacon Jam Recipe - Food.com (2024)

FAQs

What is the best way to use bacon jam? ›

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.

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.

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.

Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl.

The Magic of Macerating

One of my favorite tricks for jam-making is macerating the fruit first. Macerating is the process of coating the fruit in sugar and letting it rest for a few hours or overnight, which pulls some of the juice out of the fruit and creates a syrup with the sugar.

The Bacon Jams, a gourmet food producer in the Philadelphia area, which sells at festivals and nationwide online.

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.

What is bacon jam? 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.

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.

Can you 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.

We are relying in part on the natural pectin in the fruit to set the jam, but we will benefit from a little pectin boost. Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam.

Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes.

I preheat my oven to 400 degrees. Lay a cooling rack (or any wire rack) over the top of a sheet pan, and lay the bacon across the wire rack (this allows the fat/grease to drain off as it cooks). I bake it for anywhere from 15 or 20 min-ish, depending on how crispy and well done I want it.

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.