Recipe for Bacon Jam! (2024)

FAQs

What is the bacon jam made of? ›

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!

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.

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.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

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.

A: Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” – or pectin-added, full-sugar – cooked jams and jellies are best stored for 1 month in the refrigerator after opening.

But it's still a good idea to eat it as soon as possible, says Lee. "Once opened, jams and jellies will be exposed to air, which contain mold and bacterial spores. These will grow over the six-month time period in the jam [or] jelly," says Le.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

What is a substitute for pectin? ›

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

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

Martin and Suzie Cowley have invented bacon jam and it's flying off the shelves. Yes, BACON jam.

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. It can even feel like maple syrup.

Slime: If your bacon is slimy, it's a sure sign that bacteria are present and spreading on the meat. Toss it out!

What is Candied Bacon. Also known as Pig Candy, Candied Bacon is made by coating thick sliced of bacon in something sweet such as brown sugar, maple syrup, or caramel before baking until caramelized. It's fantastic crumbled on a salad or just served alongside a pint of your favorite beer.

Many store-bought bacon bits are made with soy

They also feature other ingredients, such as canola oil, salt, caramel color, yeast extract, natural and artificial flavors, as well as other flavor enhancers to give them their great bacon-tasting flavor.

So what are these bits actually made from? They're basically just flavored soy protein chunks. The texturized soy flour gives that same meaty texture you get from tofu or textured vegetable protein. This is an easy (and most likely affordable) way to make a shelf-stable version of our favorite cured meat.