I made a batch of bacon jam a couple months ago. Didn't use boiled cider, but instead a little cider vinegar. It's wonderful. We love it. I canned a batch, using a pressure canner. This is a low acid food and all meat needs to be pressure canned. Takes forever to can meat. Follow your canner's instructions for meat, and pay attention to altitude adjustments. Make sure to allow a tiny extra bit of headspace. Even though that's a hot and time-consuming job, canning this recipe is so worth it. Great gifts plus you can have some whenever you want. I used 8-oz and 4-oz jars. So good!

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