Food Prep Question

[jcliff]

I'm not sure who posted this recipe for Bacon Bourbon Jam on eplaya, but I have a question as to how long it can keep. My August is seriously busy, and I was hoping to make this in the next couple weeks when I have some time on my hands. I want to make several ball jars worth and gift them to some of our neighbors. So, looking this over....can you tell me if it can be frozen? How long do you think it would keep under refrigeration? Since I travel from Illinois on a plane, would this have to be cooled in a cooler? I've never done any canning, and I don't have any equipment for that.

Bacon Bourbon Jam
2 lbs bacon
1 medium onion
3/4 cup maple syrup
1/2 cup brown sugar
3 tsps garlic powder
6 tbsps fresh-brewed coffee
6 tbsps your favorite bourbon whiskey or Tennessee whiskey

Cut the bacon into 1" long strips and fry. Drain grease, saving about a tablespoon to lightly cook the onions until they're just translucent, not browned. Then add the maple syrup, brown sugar, garlic powder, coffee, and whiskey to the skillet. Bring to a boil, and then turn off the heat. Put all the ingredients in a slow cooker for four hours on 'high' (this allows the onions to caramelize) Then, empty all the ingredients cooked in the slow cooker into a blender, and pulverize it to a spreadable paste. It makes about two cups of a most fantastic spread, good on crackers, English muffins, celery, whatever. The taste is fantastic. When shared, it makes friends.

[jcliff]

I forgot to say thank you for whomever posted the recipe! I think this will be an epic late afternoon treat!

[VultureChow]

Not familiar with this particular recipe, but am with canning.

If it weren't for the bacon, you could probably do this in a water bath canner without a problem. The bacon and fat mans you need to pressure can this.

Or just go ahead and freeze it like you suggested. There should be no problem with the consistency.
Fridge... couldn't tell you. If it was a straight onion jam then you'd be fine for at least a month if not more. But the bacon is a game changer.

For flying, you can take it out of the freezer, double baggy it and wrap in clothes in the middle of the suitcase. Likely it will still be largely frozen till you land. I did it with my chili last year and it was fine.

But you will need to keep it refrigerated on the playa.

ETA: Looked up some bacon jam recipes. Looks like 4 weeks in the fridge is about average.

[theCryptofishist]

Probably Rhino^