From the recent conversation about bacon jam, we understood that the prepared product was stored at room temperature. Please do not store bacon jam at room temperature. Storing bacon jam at room temperature poses the risk of botulism, a serious foodborne illness caused by the nerve toxin produced by Clostridium botulinum, a spore forming bacteria. How could this happen?
Our search identified several bacon jam recipes. For example, see:
All bacon jam recipes included bacon, onions, garlic, sugar and an acid source (cider or sherry vinegar). Some recipes contained spices.
Some bacon jam recipes indicate that the prepared jam is to be refrigerated or frozen. Some give no directions for storage. For safety, we strongly recommend that bacon jam be refrigerated for times suggested by the recipe (2-4 weeks) or that it be frozen for longer storage.
Why is botulism such a big deal? Botulism is as serious as food poisoning gets. It can result in respiratory failure and death. Even when patients survive, they may be hospitalized, they may be on a ventilator for months, and they may suffer permanent nerve damage.