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.
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?
Is there a safe way to can bacon jam?
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.
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.
What is the difference between Jam and bacon jam?
Bacon jam is more like a relish than a jam. You will find that commercial preparation DO have a gelatinous goo reminiscent of jams and jellies. The kind you make at home has extremely soft onions that make up the jam part of the recipe .
What are the ingredients in bacon jam?
All bacon jam recipes included bacon, onions, garlic, sugar and an acid source (cider or sherry vinegar). Some recipes contained spices. Bacon contains salt and sodium nitrite ; these preservatives in combination with refrigeration are at levels designed to prevent growth of Clostridium botulinum.
Can You pressure can bacon jam?
[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.
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.