Pioneer Woman's Bacon Jam Recipe: The Perfect Spread for Brunch - Blend of Bites (2024)

FAQs

Do you refrigerate bacon jam after opening? ›

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.

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...

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.

Lean bacon is key

Bacon is hardly a super-lean meat, and when you buy it in the supermarket, you can often find that half of each slice is devoted to thick, white strips of pure pork fat. The bacon chefs use in restaurants, however, is usually far leaner than the supermarket kind.

Bacon jam is safe to refrigerate for two to four weeks after it has been opened. The refrigeration process will keep those nasty bacteria at bay for this period. If you need to store your bacon jam for longer than four weeks, however, you may want to consider another storage option: freezing.

After opening, Bacon Jam is good for 2-4 weeks in. the refrigerator. If you know you're not going to use. the whole jar in that time frame, you can also keep it.

Freezing: For longer storage, freeze this savory jam. Leave some headspace at the top of the jar when you fill it up and store it in a freezer-safe container for up to 3 months. Thawing: Transfer to the refrigerator to thaw and keep for up to 2 weeks after moving to the refrigerator.

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. Here's why: Jams and jellies have high sugar and acid levels, which protect against spoilage.

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.

Oatmeal with a dollop of jam on top is a true joy. Try different flavors to find your favorite. You'll never have a boring bowl for breakfast again. Sandwich biscuits together with jam or even add a little to the batter to create an added sweetness.

What can I eat with jam instead of bread? ›

Make a jam smoothie by blending your favorite jam with milk, fresh fruit, and yogurt. Serve marmalade and cream cheese on crackers for a simple appetizer. Use the jam as a glaze for pork or chicken, or add it to BBQ sauce for extra flavor. Add a dollop of raspberry jam to plain cheesecake for a burst of flavor.

If you prefer a softer set, you can always use less pectin than called for in our recipes. We would suggest you experiment by using ¼ to ½ teaspoon less pectin than the recipe calls for, or perhaps up to a teaspoon less for recipes that call for 4 teaspoons of pectin.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

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.

What is bacon jam? Bacon jam is a spreadable condiment made from bacon, onions, brown sugar, vinegar, and maple syrup. The bacon is fried until crispy then mixed with the other ingredients and cooked down until the mixture becomes thick and spreadable.