I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a stiff jelly.
This came about because I had received two broiled legs but got fed up after eating up the first by and by; and wanted to conserve fridge space. The end product turned out to be delicious on bread in its own right, with its added Maillard notes from reducing, like on cream cheese or founding a tomato sandwich. But it did take a while to finish those 150ml of jelly, ten days perhaps. Now I wonder if I was living fast there.
How long may I officially keep such meat broth jelly around once opened? Also, I suppose the sealed, unfrozen keeping time will be lower than for liquid broth due to low water activity -- how low?
I have seen these similar questions. The differences are that I'm mainly asking about time to use up once opened, and that there explicitly are veggies in the mix if that matters.
