Bacon Jam Recipe - The Recipe Critic (2024)

FAQs

Bacon Jam Recipe - The Recipe Critic? ›

All you need is bacon, onions, brown sugar, maple syrup, balsamic vinegar, and you're good to go. Simply fry up the bacon until it's crispy, cook the onions until they're caramelized, and voila! You've got yourself a jar of deliciousness that will last in the fridge for weeks (if you can resist eating it all at once).

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...

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.

If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.

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.

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.

Bake the bacon in a 400°F oven until well-browned and crisp, this should take between 15 and 18 minutes depending on the thickness of your bacon. To follow Martha's method to a T, you'll need to rotate the sheet pan halfway through.

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. Why is botulism such a big deal? Botulism is as serious as food poisoning gets.

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. Let's see in detail why its ingredients make this jam special: Bacon: This is the main ingredient.

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.

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.

Bacon jam is a savory condiment or topping made primarily from bacon, onions, and various seasonings. It has a rich and indulgent flavor profile that combines the smokiness and saltiness of bacon with the sweetness of caramelized onions.

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.

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving, your jam may well be runny.

If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled. The thin jam can be repurposed as a sweet chilli sauce.

Add 1/4 cup flour to the hot grease and whisk over medium heat for 2 minutes. Whisk continuously so the flour does not burn. Add 1 cup of milk to the grease/flour mixture and continue to stir with the whisk. Once it starts to thicken, add the second cup of milk and stir.

Once the jam is done cooking, it may look a little thin, but just remember that it will thicken in the fridge as it cools. For a thicker version (good for fruits that are low in pectin, like blueberries, raspberries, strawberries, and peaches), add a tablespoon of pectin powder.