The Best 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.

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...

The jam combines bacon pieces, balsamic vinegar, caramelized onions and molasses, and according to Brad Haley, the chief marketing officer for Carl's Jr. and Hardee's, the bacon jam is the true winner of the new burger.

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.

Jam-making, after all, is a controlled evaporation of water, so if you accidentally take too much out, you can always add a little back in. If you don't have jars or other glass containers, allow the jam to cool in the pot, then transfer it to an airtight container and store it in the fridge.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

Citrus fruits: Citrus fruits like lemons and oranges contain pectin, and the zest and juice can be added to the fruit mixture to help it set. Chia seeds: Chia seeds can be used as a natural thickener for jams and jellies. Simply mix them with water to form a gel, and add the gel to the fruit m.

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.

What bread is best with jam? ›

Bread. Let's start with the most obvious choice and certainly one of the favorites: jam on bread. Literally, any kind of bread becomes delicious with a touch of jam. Make your jam sandwich with white bread but also try challah or French brioche.

Whole Wheat Bread: Whole wheat bread adds a slightly nutty and wholesome flavor to the combination. It provides a heartier base for the fruit jam, complementing its sweetness.

The taste of bacon jam is supreme. 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.

But, common sense says toast is warm, so butter it first so it can melt and soak in a bit. Then add your jelly or jam. If you like lots of butter and want it the same consistency as the jam and jelly, do it last after the toast has cooled.