Pioneer Woman Bacon Jam Recipe

This Pioneer Woman Bacon Jam Recipe is smoky, sticky, and sweet in that way that makes you weirdly obsessed with it. It’s basically crack in a jar — bacon, onions, sugar, vinegar — cooked low and slow till it’s spreadable magic. Super easy. Keeps for weeks. Throw it on toast, burgers, your finger. Doesn’t matter.

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Ingredients Needed

• 2 pounds bacon, chopped: fatty, salty joy. Get thick-cut if you can.
• 1½ cups Vidalia onion, chopped: sweet, caramelizes beautifully.
• 4 garlic cloves, minced (or 3 tbsp garlic paste): pungent, obviously.
• 1 cup brown sugar: makes everything sticky and rich.
• ¼ cup sherry vinegar or red wine vinegar: adds tang and balance.
• 2 tbsp balsamic vinegar: for depth. Don’t skip it.
• ¼ cup water (or bourbon if you’re feeling wild): keeps it from drying out.
• 6 sprigs fresh thyme: earthy and subtle. Remove after cooking.
• Black pepper, to taste
• Optional – cayenne pepper: few dashes if you like heat.
• Optional – 2 tbsp maple syrup: toss in at the end if you want extra sweetness.

How To Make Pioneer Woman Bacon Jam

Cook the Bacon:
Start with a cold pan. Throw in the chopped bacon. Let it slowly render and crisp up over medium heat — takes a bit. Drain most of the grease, but leave about ½ tbsp for flavour.

Sauté Onions and Garlic:
Add onions right into the pan. They’ll start soaking up the bacon-y goodness. Give it 5–6 minutes. Add garlic. Stir. It should start smelling like you live in a diner. In a good way.

Add the Sweet + Tangy Stuff:
Now in goes the brown sugar, both vinegars, and your water or bourbon. Stir like you mean it. Bring to a gentle simmer. Should look messy and glossy.

Simmer + Season:
Add thyme, black pepper, and maybe cayenne if you’re into spice. Let it do its thing — low heat, stir here and there — for 25–30 mins. Toss in maple syrup if using toward the end.

Cool and Blend:
Once it’s sticky and dark, pull out the thyme. Let it cool. Blend if you want it smooth. Or leave it chunky. Your call.

Store:
Spoon into jars. Refrigerate. It’ll thicken as it sits, so loosen it later with a splash of water if needed.

Recipe Tips

• Crispy bacon matters. Don’t just half-cook it. Let it go golden.
• Drain the fat. Too much and it gets greasy. Just trust me.
• Low simmer is key. Rushing it? You’ll regret it.
• Let it cool before blending. Hot jam in a blender = regret and burns.
• Balance it your way. Too sweet? Add vinegar. Too sour? Add maple. Play with it.

How to Store & Reheat

Room Temperature: Don’t. This has meat.
Fridge: Airtight container for up to 2–3 weeks.
Freezer: Up to 3 months in a sealed container. Leave room for expansion.
Reheat: Microwave in 30-second bursts. Stir. Add a splash of water if too thick.

Nutrition Facts (Approx. per 1 tbsp)

• Calories: 35
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 75mg
• Carbs: 5g
• Sugar: 5g
• Protein: 1g

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