Comments on: Onion Bacon Jam

By: Jean

Jean — Wed, 12 Jul 2023 16:31:40 +0000

In reply to Debbie. How long dies this last in refrigerator

By: Debbie

Debbie — Tue, 04 Jul 2023 08:50:07 +0000

In reply to Crystal. I was wondering the same thing because you can can meat in a pressure canner.

By: Amanda Rettke

Amanda Rettke — Tue, 20 Jun 2023 20:48:24 +0000

In reply to Lisa. 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.

By: Lisa

Lisa — Tue, 20 Jun 2023 18:18:33 +0000

Why can’t it be safely canned?

By: Lisa

Lisa — Sun, 11 Jun 2023 10:53:59 +0000

In reply to Beth Baradyn. It doesn’t call for cayenne. It calls for chili powder, completely different animal, not spicy at all, just a rich Smokey flavour.

By: Esther

Esther — Fri, 09 Jun 2023 20:21:40 +0000

Hello, thank you so much for sharing! I would love to have this at a friend’s flat top cooking party tomorrow. I was thinking about making this on a flat top to spread over chunks of Halloumi or Mastelo cheese also grilled on the flat top. Then people could dip crackers into it and enjoy.

Do you think the flavors in the jam will go well with either cheese? Thanks so much!

By: GG loves to cook

GG loves to cook — Mon, 22 May 2023 22:04:30 +0000

Didn’t have scallions, so used sweet onion(that’s what was on hand) and it turned out amazing. Love this recipe.

By: Christine

Christine — Sun, 07 May 2023 22:42:35 +0000

I made this tonight to put on burgers. This is delicious. My family loved it. I wouldn’t change anything.

By: Michelle

Michelle — Sun, 23 Apr 2023 23:34:44 +0000

Recommend, 10 out of 10. Now that I’ve made it, need to plan some burgers for dinner this week. ☺️

By: Beth Baradyn

Beth Baradyn — Wed, 12 Apr 2023 04:02:30 +0000

This is a fabulous recipe. Made it today for the first time and my husband loved it. Each step takes a bit longer than the recipe indicates, but it’s worth the extra time. The only modification I made was to reduce the cayenne to 1/2 tsp, because I can’t really eat spicy food, so there was just a hint of a bite to counteract the sweetness of maple syrup and brown sugar. I wonder how it would be on a baked brie?