Summary: There are no safe recipes for home canning bacon jam. If you want to make it, refrigerate it and use up in a short period of time (or freeze it.) The very real risk is botulism or other illness.
- 1 Is there a recipe for bacon jam which is safe for home canning?
- 2 Illness from bacon jam
- 3 Further Reading
Is there a recipe for bacon jam which is safe for home canning?
No, there is not.
No matter how glossy the blog or magazine you see a bacon jam recipe in, or how much someone says you can tweak a recipe with more vinegar, or water bath or pressure can it for x amount of time, there is no tested, guaranteed safe recipe for canning bacon jam and making it stable and safe for shelf storage. [1] Meat has to be pressure canned to be safe in a sealed jar at room temperatures, and a bacon jam mixture is so dense that there would be major heat penetration issues in sterilizing the contents of the jar. If anyone gives you a pressure canner processing time, they are just guessing at a time. See: Why can’t I just guess at a processing time for canning? No matter how groovy or modern a food idea sounds, there is something old-fashioned called “food poisoning” that never seems to get old. The risk in attempting to can bacon jam for shelf-stable storage is listeria or salmonella if you’re lucky; botulism if you’re not.
Bacon jam can only be made for refrigerated or freezer storage (or eaten immediately!)
But that’s the good news, actually. It means you are not confined to canning safety rules, which are more restrictive than ordinary cooking rules, so you can be more creative.
So find a recipe that appeals to you, make it, and then refrigerate it or freeze it in nice jars or containers. Remember that for freezing in mason jars, you want to use straight-shouldered jars so that the jar won’t crack, and, leave at least 3 cm (1 inch) headspace. And for refrigerating and freezing, you can re-use your metal mason jar lids!
Most bacon jam recipes designed for refrigerator storage suggest that it be used up within 2 to 4 weeks, or frozen.
There are many bacon jam recipes all over the web. A popular one at the present time is one entitled “Best Bacon Jam” which has in it strong coffee, caramelized onions, and balsamic vinegar. (You can swap the brown sugar out for stevia and Kitchen Bouquet for colour, or maple syrup.)
When you give your bacon jam as a gift, make sure that it won’t sit out of the fridge for long, and attach a tag or note advising that it must be stored refrigerated at all times. Also give the date for it to be used up by so they’ll have an excuse to gobble it all up fast — not that anyone will need one!
Bacon jams are fabulous with cheeses and crusty breads. You may wish to zap bacon jam for a minute or so in the microwave before serving to take the chill off and let more flavour come through. Only heat what you are going to use at one time.
So instead of inviting bacteria to dine on you, stay on top the food chain, you carnivores, you! And store your meat marmalades in the fridge!
Illness from bacon jam
In August 2013, 220 people developed Staphylococcus aureus from artisan “maple bacon jam” that was used as a garnish on Cronut Burgers. It had been made by Le Dolci bakery (which branded itself as a “fun, foodie studio”) and supplied to the burger vendor,Epic Burgers and Waffles, as a condiment. Public health officials found that the bacon jam had been stored out of refrigeration both at the supplier and at the vendor, giving the toxin several opportunities to develop.
Our investigation suggests that inadequate refrigeration of the maple bacon jam at multiple points before serving to the customer (both at theLe Dolci preparation siteand Epic Burgers and Waffles) would have allowed the bacteria to grow and produce the toxin that led to illness,” Toronto Public Health (TPH) spokeswoman Kris Scheuer said in an email.Staphylococcus aureus bacteria multiplies rapidly when left out at room temperature, which could have happened during preparation at Le Dolci, travel to the CNE, and time in the squeeze bottles used at CNE vendor Epic.TPH requires that the maple bacon jam be refrigerated at all locations, including at Epic Burgers and Waffles.” [2]Melinda Maldonado. Cronut burger: Poor refrigeration of jam likely cause of CNE food poisoning. Toronto Star: Toronto. 5 September 2013.
Linda J. Harris, Ph.D. Staying Safe and Legal: Food Safety and Regulations. UC Davis, Food Science and Technology. Powerpoint Presentation. April 2016. Slide 50.
Further Reading
Storing Bacon Jam. Clemson University Extension Program.
FAQs
The best way to thicken your bacon jam is to allow the liquid to reduce during the cooking time on the stove. Use your spoon or spatula to test the thickness by drawing a line in the jam. If it leaves a distinct trail, it's thick enough. If it does not leave a trail, continue to cook until it does.
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!
Do you refrigerate bacon jam after opening? ›
Some bacon jam recipes indicate that the prepared jam is to be refrigerated or frozen. Some give no directions for storage. 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.
Can you pressure can bacon jam? ›
Meat has to be pressure canned to be safe in a sealed jar at room temperatures, and a bacon jam mixture is so dense that there would be major heat penetration issues in sterilizing the contents of the jar. If anyone gives you a pressure canner processing time, they are just guessing at a time.
How can I thicken my jam? ›
5 Ways to Thicken Jam
- Add chia seeds to the recipe. Chia seed jam is a method of making jam that requires no cooking. ...
- Use cornstarch. Cornstarch is a common thickening agent for jams, sauces, soups, and glazes. ...
- Try commercial pectin. ...
- Use gelatin sheets or powder. ...
- Reduce it on the stovetop.
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.
What do you eat with bacon jam? ›
This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!
What is the pink stuff on bacon? ›
Salt prevents bacterial growth either by directly inhibiting it or by its drying effect. Most bacteria require substantial amounts of moisture to live and grow. Sodium nitrite produces the pink color (nitrosohemoglobin) in cured bacon.
Can I freeze bacon jam? ›
Bacon jam freezes and thaws quite well, so if you know you aren't going to use it in the next few weeks, try freezing it instead. Bacon jam can be safely kept in the freezer for up to six months. You can use any freezer-safe container to store your bacon jam. To thaw the bacon jam, place it in the fridge.
Is jam still good if left out overnight? ›
Storing Jams and Jellies at Room Temperature
You can technically store opened jams and jellies at room temperature—but only in a cool, dark place and for about a week after opening, says Lee.
Store and reheat if needed
Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm. To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.
Can mason jars hold bacon grease? ›
To safely store bacon grease, you must first get rid of any small bits of bacon that are left behind: Place a coffee filter or cheesecloth over the mouth of a glass container, like a Mason jar, or a container made for bacon drippings. Press the filter down so that it fits snugly inside the mouth of the jar.
Why is my bacon jam not thickening? ›
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.
Is canned bacon good? ›
It's soft but with a little bit of toothiness and a nice bit of crispness along the edge, it's smoky and flavorful, and it has a rich taste without being overly salty. In other words...it's totally decent bacon. Crisp it up in a skillet or wrap it around a stick and roast it over a fire to make it even better.
Is it OK if my jam is runny? ›
Before Reopening Those Jars
If you don't want to invest any additional work in that jam, the best choice to make is to change your expectations. If the finished product is just sort of runny, call it preserves (they can be great stirred into oatmeal or yogurt, or spooned over waffles).
How to loosen up jam? ›
How to Fix Overcooked Jam Ideas
- Slowly heat it in the microwave a few seconds at a time and then use it as usual.
- If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup. ...
- Orange Marmalade Ice Cream Sundaes?
Measure 15 mL (1 tbsp) water and 7 mL (1/1/2 tsp) powdered pectin for each 250 mL (1 cup) of jelly or jam. Place in a small saucepan over low heat, stirring until powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until blended (about 2 to 3 minutes) pour into clean, sterilized containers.
Can you reboil jam if it is too thick? ›
If this is the case, then heat your jar in boiling water to soften it, then pour it into a pan and reboil it, adding a little extra water.
