The BEST Homemade Bacon Jam Recipe - Perfect homemade food gift! (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.

Additional info. Our Bacon Jam is shelf stable for 2 years unopened and 6 months in the fridge after opening... IF it lasts that long!

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...

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.

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.

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.

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.

I did a bunch of canning and jam recipes last summer from Ball's book of canning. With the sugar, citrus and pectin, they recommend 18 months but you should be able to judge by the look, smell and taste if you are worried about it. If it smells bad or the lid pops, its a good indication that its gone bad.

Regardless of the type of jam or jelly you have on hand, it's important to know the signs of spoilage. According to Lee, this may include yeasty off-odors, fermented alcohol-like flavors, and mold growth, which may appear as white fuzzy patches inside the jar or on the product itself.

Old jam that has been sitting on the shelf (if sealed and never opened) is safe to eat for decades. That is if it was processed and sealed with a metal lid. If sealed with wax, and it does not show any sign of mold, it may be good for a few years or may not.

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.

The mango works because it has a nice strong acidic flavor that works well against the bacon - I'd expect cherries, pineapple, and other assertive fruits to fill the same niche. Avocado could be subbed for a nice, ripe, melty pear - this one's about mouth feel.

The ideal storage time for unopened jams, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

Q: How long can I keep my homemade jams and jellies once I open them? 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.

Here's how long homemade jam lasts: For homemade jam, using sugar and processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months.

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.