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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Yep, understood.
That said, I give some away to my step kids and their significant others and parents.
I don’t want to sully my rep by giving bad condiments that could be otherwise be outstanding.
GP
hopefully your kiddos and the others enjoy it so much it doesn’t last! Pretty nice gift for you to give out to everyone! You have any photos of said jam?? Would love to see it!
Hey Barelfly, I didn’t see how to directly respond to you with the pictures of the jam; I did add some pictures to this string. Please let me know if you cannot see them.
Cooked to temp and sterilised bottles, I regard the jams and chutneys in my fridge as edible until they grow mould. That time period is indeterminate depending on the product but it is at least several months for me
Sweet and savory homemade bacon jam is the star of the show in this delicious burger recipe. If you’ve never had bacon jam, get ready for sweet and savory flavor bliss. This ultimate grilled bacon cheeseburger features a rich and flavorful bacon jam spiked with bourbon, a juicy reverse seared patty, and Swiss cheese.
Here’s some pictures of the bacon jam. My stepson - a confirmed carnivore - put it on a burger and said it was the best burger he’d ever had.
I used some as a spread on a sharp cheddar cheese grilled cheese sandwich which was also awesome.
For the bacon in the jam, I used some of my home-cure hickory smoked maple bacon from the recipe on this site.
Here is a link to the National Center for Home Food Preservation’s Jellied FAQ page https://nchfp.uga.edu/questions/FAQ_jellied.html at the University of Georgia. You might try emailing them for a more definite answer.
The addition of the bacon is the question because you have created a savory jam which doesn’t fit into the standard preservation rules for home canning. Over all, a savory jam should have a pH below 4.6 to be considered safe for preservation. Here is a link to a paper from the University of Maine that might help. https://digitalcommons.library.umain...29&context=etd
I would also point out that preservation of meat by canning is pretty common, but all safe measures use a pressure cooker during canning.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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