This bacon jam recipe is one of THE best things I’ve ever eaten. Sweet, salty and savory and a great gift!
I am a BIG fan of edible gifts around the holidays, and this Bacon Jam recipe is one of my favorites! People LOVE to receive it, and I love to make it!
This bacon and onion jam is the perfect combination of sweet, salty, and savory with just a *little* kick of spicy!
You can definitely buy this jam, but honestly, it’s just not the same. They have to put heavy preservatives in it to make it safe to eat, and you can tell!
What is Bacon Jam, you say?
It’s a sweet and salty relish that you can use as a topping or spread on any number of things: toast or crostini’s, baked cheese, turkey sandwiches, baked potatoes, or quiche.
A local company here in Kansas City makes a similar jam, but it’s SO expensive, upwards of $20 per tiny jar.
This jam recipe does require a TON of bacon to be used, so it’s one of those recipes that really pays off to make at home.
And, I am notexaggeratingwhen I say that this particular jam recipe is one of the best things I have ever eaten. Seriously. No lies.
I packaged this jam gift in half pint jars. You can attach super simple chalkboard labels and write on them with awhite paint pen.
Add some decorative twine or a festive holiday ribbon, and you’re good to go! It was super simple to get these little jars ofbacon goodness ready for gift giving.
If you’re looking for more edible gift ideas for the holidays, I recommend this delicious Garlic Infused Olive Oil, my Christmas Cracker Candy or this homemade Hot Cocoa Mix.
Can you can bacon jam?
I absolutely hate to be the bearer of bad news, but no, you cannot safely can bacon jam.
I tried to can the first batch I made and opened it after 3 months. The smell was off, so I threw it out. It turns out that it’s very likely bacteria will grow for this type of meat marmalade. And, there are several recipes out there that say you are able to this jam safely, so be cautious, friends! We don’t want to get ourselves or others sick.
After doing a bit more research, I learned that the best way to store this jam is to freeze it.
To freeze it, just leave a bit of head room in your freezer safe jar. When you’re ready to use it, thaw the jam. Once thawed, you can store it in the refrigerator for 2-3 weeks.
Serving Suggestions:
Bacon Jam is incredibly versatile and can be used in several ways! Use it:
On top of brie or soft cheese
On baked potatoes
As a sandwich spread
On top of your favorite grilled protein
Michelle's Bacon Jam Recipe
Yield: 1.5 pints
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Bacon Jam Recipe. Sweet, salty and savory with brown sugar. Spread on crackers, bruschetta, baked brie or top baked potatoes or grilled meat! So versatile, and so yummy.
Ingredients
2 pounds bacon, raw, chopped
2 large yellow onions, diced
1 teaspoon salt
¼ cup brown sugar
¼ cup apple cider vinegar
1 teaspoon dried thyme
1 teaspoon black pepper
1 pinch cayenne pepper
½ cup water
2 teaspoons balsamic vinegar
Instructions
Add chopped bacon to a large pot (I used a Dutch oven). Cook on medium heat for 15-20 minutes until the bacon starts to get crispy, and the fat is foaming.
Drain bacon using a colander placed over a bowl. Save the drained fat.
Add 2 teaspoons of bacon fat to pot and return to medium heat. Add onion and salt, then sauté for about 10 minutes, stirring frequently.
While onions sauté, place the cooled bacon on a cutting board. Chop into small pieces, less than ½ inch.
To onion mixture, add brown sugar, apple cider vinegar, dried thyme, black pepper and pinch of cayenne. Add bacon back in to pot and stir.
Add water and balsamic vinegar. Cook on low-medium heat for 10-15 minutes until the mixture is "brick-brown" in color and thick.
Notes
This is best served slightly warm.
This recipe yields 1.5 pints. I recommend packaging in small half pint jars.
If the jam seems dry after all steps are completed, add another ½ cup of water and continue to simmer. It should have the consistency of a relish when all is said and done. It won't be thick like a jelly.
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.
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.
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!
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.
Homemade jam and jelly can last for a long time, depending on factors such as ingredients, storage conditions, and preparation methods. 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.
Once your jam is done, you can simply store it in the refrigerator for a long time and not worry about it spoiling. I pour it into small jars, cover them with lids and let them cool to room temperature. Once the jam cools, you'll be able to see its final texture.
So, jam and jelly will deteriorate quicker when stored outside the fridge. This is especially true if the ambient (air) temperature is high, which can cause rancidity or separation of ingredients.
According to CNET, once you pop the lid off a jar of jam or jelly, it's time to put it in the refrigerator. That's right; if you open it, you need to refrigerate it. In fact, the site notes that if your jar of jelly has been sitting out at room temperature for 48 hours, you probably want to toss it.
If you are making jams or marmalades, you are probably using high acid fruits that have a naturally low pH. The botulism bacteria cannot grow in foods with a pH of 4.6 or less. Most but not all fruits are acidic enough to inhibit the growth of botulism.
When you're shopping for uncured bacon at the grocery store, keep an eye out for labels such as “sodium nitrate-free.” On the other hand, cured bacon is preserved with a combination of salt and sodium nitrites, giving the raw product that extra pink color we've all come to know.
Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid). Setting point is 104.5°C.
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.
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.
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
Put the jam into containers and freeze: Pour the jam into clean freezer containers or canning jars, leaving 1/2-inch headspace. (Plastic freezer containers with tight-fitting lids work well for storing freezer jams and jellies.) Cover the containers and let stand for 24 hours, or until the jam has set and become firm.
If you've cooked up more bacon than you can eat, you can store it in a well-sealed container for five to seven days in the refrigerator before it goes bad. If you don't think you'll be able to eat it in that time, you can freeze cooked bacon for about a month.
Although many of us grew up with relatives who stored their bacon grease in a jar or can set on the counter or on the back of the stovetop, food safety experts don't recommend storing it that way now. Instead, store bacon grease in the refrigerator (up to 3 months) or freezer (indefinitely).
Can homemade bacon bits be stored at room temperature? Homemade bacon bits should always be stored in the refrigerator or frozen for longer storage. Bacon bits will last 4-5 days in the refrigerator in an airtight container or up to 6 months in the freezer.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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