Comments on: Bacon Jam (Ooh Mommy!)

By: Paula

Paula — Tue, 16 Oct 2012 16:55:57 +0000

Use boiled cider in the recipe if you can’t use coffee. You can buy it or make it yourself. Perhaps use water for volume then the strong boiled cider for flavor. Would that possibly work?

By: David

David — Mon, 01 Oct 2012 16:19:39 +0000

My mouth was watering just reading the description and recipe!!! I am definitely making this! Will probably first try it on a steak sandwich…

By: Dayna

Dayna — Sun, 16 Sep 2012 20:11:32 +0000

Barb- When you can it, do you do it @ 10 lbs pressure for 90 minutes? Should I cook it down to thicken it before I can it? Or would canning it suffice for the cooking down ya think?

By: Joni

Joni — Mon, 27 Aug 2012 13:00:16 +0000

I had the same problem as Deb, the vinegar totally overpowered any bacon flavor. So disappointed!

By: Deb

Deb — Sun, 26 Aug 2012 22:55:30 +0000

I made this and thought it was okay. The bacon should have been the strongest flavor, but it wasn’t…the vinegar and sugar were. We tried some on crackers with cream cheese and also on toasted baquette without cream cheese. I don’t know what I’m going to do with the rest of it. It leaves a weird taste in your mouth.

By: Barb

Barb — Mon, 20 Aug 2012 02:44:29 +0000

Yes, this can be canned but NOT with boiling water bath (BWB) as you would for fruit jams and other high-acid foods.

This has meat in it which is a low-acid food, so you would need to use a pressure *canner* (NOT a pressure *cooker*!!) with these instructions from the National Center for Home Food Preservation:
http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

If you’re not up for that, you can freeze the jam instead.

By: Chanel

Chanel — Thu, 09 Aug 2012 16:17:28 +0000

How long can you keep this jam for? Can you freeze it?

It looks amazing and I can’t wait to make it!!!

By: Liz

Liz — Tue, 17 Jul 2012 03:28:32 +0000

I made this today, cutting back to 2 pounds of bacon and adjusting all of the other ingredients. It is wonderful – I put a small teaspoon of the jam on a hamburger patty and topped it with a slice of provolone.

My stuff seemed a bit thin, but it did thicken upon sitting for a while and then when it was refrigerated.

By: Michele D.

Michele D. — Sat, 14 Jul 2012 22:20:30 +0000

Here is a link for 5 popular coffee substitutes. They contain no coffee. http://altmedicine.about.com/cs/dietarytherapy/tp/080402.htm. @Andrea are you allergic to any onion form? Would leeks be something you could have? Maybe fennel would work? I might try to soak it in water to help it be less strong. Not sure. Or just try it without the onion.

By: Lois S.

Lois S. — Sat, 14 Jul 2012 21:05:29 +0000

I made this today and after cooking for over 3 hours it still did not have a syrup-y consistency. It cooked down, of course, and became much thicker so I thought maybe it was me – that I didn’t understand the concept. I put it in the food processor – big mistake. I now have a whole lot of bacon something, but it could never be called jam. Much too thin. I’m going to try to cook it down some more, but I think I’m going to have to throw it away. What a waste. Anybody have any idea of what went wrong? Measurements were correct.