Pioneer Woman's Bacon Jam Recipe: The Perfect Spread for Brunch

The Pioneer Woman's tales from the heartland often blend simplicity with bursts of unexpected flavor, and this bacon jam recipe embodies that spirit. When I first heard about bacon jam, I was intrigued. Bacon and jam? Could these two vastly different flavors harmonize? But as I delved into the culinary world of the Pioneer Woman, I realized that it's all about blending contrasts to create harmony.

Having tried a few bacon jam versions, I found this Pioneer Woman-inspired recipe my favorite. The smokiness of the bacon, the sweetness of the caramelized onions and brown sugar, and the tang from the vinegar and coffee come together in a symphony of flavors. It's a condiment that complements both savory breakfast items and hearty dinners.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Pioneer Woman-Inspired Bacon Jam Recipe
• Comments

Ingredients

Bowl 1

• Bacon — 1 lb, finely chopped
• Yellow onions — 2, thinly sliced
• Garlic cloves — 4, minced

Bowl 2

• Brown sugar — ½ cup
• Apple cider vinegar — ¼ cup
• Brewed coffee — ¼ cup
• Maple syrup — 2 tbsp.
• Red chili flakes — ½ tsp. (optional for some heat)

Instructions

1. Start by cooking the finely chopped bacon in a large skillet over medium heat. The goal is to render out the fat and get the bacon pieces crispy. This usually takes around 10-15 minutes. I've found that stirring occasionally ensures even cooking.
2. Once the bacon is crisp, use a slotted spoon to remove it from the skillet and set it aside. Leave behind the rendered bacon fat in the skillet, as it's packed with flavor.
3. In the same skillet with the bacon fat, add the thinly sliced onions from Bowl 1. Cook them over medium heat until they start to caramelize. This process can take about 20 minutes. The transformation of the onions is magical; they become sweet, soft, and golden brown. I often stir occasionally to prevent them from sticking to the skillet.
4. Add the minced garlic to the caramelized onions and cook for an additional 2 minutes until fragrant.
5. Now, it's time to reintroduce the crispy bacon to the skillet. Mix it in with the caramelized onions and garlic.
6. In Bowl 2, whisk together brown sugar, apple cider vinegar, brewed coffee, maple syrup, and red chili flakes. Pour this mixture into the skillet, covering the bacon and onion mix.
7. Let the mixture simmer on low heat for about 30 minutes. The liquid will reduce, thickening the mixture to a jam-like consistency. At this point, I often take a moment to relish the rich aroma filling my kitchen.
8. Once the desired consistency is achieved, remove the skillet from the heat. Let the bacon jam cool for a few minutes.
9. If you prefer a smoother consistency, transfer the cooled jam to a food processor and pulse a few times. I usually skip this step, as I love the chunky texture of the bacon pieces in every bite.
10. Transfer the bacon jam to sterilized glass jars and seal them tightly. It's now ready to be enjoyed!

Substitutions

• Apple cider vinegar — White wine vinegar or balsamic vinegar can be used if you don't have this on hand. I've tried the latter once, and it added a delightful depth to the jam.

• Brewed coffee — For those who aren't coffee enthusiasts, you can replace the coffee with beef or chicken broth. I've found that it gives the jam a different, yet equally compelling, flavor profile.

Variations

• Herb delight — Incorporate fresh rosemary or thyme into the jam for an aromatic twist. I once added a sprig of rosemary, and the piney scent complemented the smokiness beautifully.

• Fruity touch — Consider adding finely chopped apples or dried cranberries for a fruity undertone. The sweet and tart notes elevate the overall flavor profile.

Equipment

• Measuring cups
• Measuring spoons
• Two mixing bowls
• Large skillet
• Slotted spoon
• Glass jars for storage
• Food processor (optional)

Storage

• When stored in airtight jars, the bacon jam can be refrigerated for up to 2 weeks. Ensure the jam is completely cool before sealing the jars. I often spread this jam on toast or use it as a topping for grilled meats; it tastes just as delightful every time.

Pro Tips

• Caramelization — Patience is vital when caramelizing onions. The slow process unlocks their inherent sweetness, which balances the salty bacon.

• Consistency Check — The jam thickens further upon cooling, so it's better to err on a slightly runny consistency when removing it from heat.