Recipe for Bacon Jam (2024)

FAQs

What is the bacon jam made of? ›

Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon. Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy.

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 my bacon jam not thickening? This recipe is all about patience. 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.

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...

The process requires just 20 minutes of preparation and four basic ingredients: fruit, sugar, salt, and lemon juice (though you can use lime juice, as well). Stone fruits like apricots or peaches are a classic choice, but berries and cherries are equally tasty.

Commercial pectin helps thicken jam made with low-pectin fruits, like blackberry jam, or vegetable jelly recipes, like pepper jelly. It comes in powder or liquid form, but the former is the most common. Add powdered pectin to the fruit juice, chopped fruit, or strained purée before heating the jam mixture.

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.

Citrus Peels - Naturally high in pectin, you can substitute citrus peels for pectin. 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.

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. We recommend commercial pectin in either liquid or powder form for this process.

Even though it doesn't necessarily come with a mild flavor, bacon is a total blank canvas. With the help of some extra ingredients and spices for your bacon, you can take its original savory, salty, and smoky flavor and enhance it with things like chili powder and coffee, Sriracha, maple syrup, brown sugar, or honey.

What do British people eat with jam? ›

In Cornwall, people eat scones with jam then clotted cream.

For The Love Of Bacon Original Bacon Jam (1 serving) contains 2.7g total carbs, 2.7g net carbs, 0.3g fat, 1.1g protein, and 18 calories.

While some may say that slime is just water leaking out of bacon, this isn't true. Slime actually occurs when certain types of bacteria begin breaking down the meat. If you notice that your bacon feels slimy, it's almost certainly been colonized by bacteria.

A little bit of liquid is fine, it's water coming out of the meat mixed with protein/fat/nitrates.

Ultimately, you only need two ingredients for candied bacon: bacon and sugar. But there are many versions that you can easily make once you have the basic technique down! For the bacon, I prefer a classic strip bacon, not thick-cut.

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.