Pioneer Woman Bacon Jam Recipes

PIONEER WOMAN BACON JAM RECIPE

Steps:

• Cut The Beacon: Take a knife and slice the beacons. Then put all the beacons in a heavy bottom pan. Turn on the stove and set medium heat. Put the pan on the heat and slowly cook them until golden brown.
• Dice the Onion: Cut the onions. Then strain the beacon fat liquids in a bowl. Set that aside.
• Fry The Onions: Put 2 tbsp bacon fat and butter in the same pan. Fry all the onions on that. Add brown sugar and stir it. Pour vinegar and all the dry ingredients. Cook it for 10 minutes.
• Chopped The Beacon: Take a knife and chop the beacon. Then add to the onion gravy and stir it. Cook it on medium heat.
• Serve The Jam: When all the ingredients mix up completely and get the desired color turn off the heat. Add Balsamic vinegar, fresh thyme, and extra virgin olive oil for shine. Your jam is ready to serve.

BACON JAM

Steps:

• Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
• Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.

BACON JAM RECIPE PIONEER WOMAN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
• Add onions and garlic to the bacon fat and cook until softened, about 5 minutes.
• Stir in the apple cider vinegar, brown sugar, coffee, smoked paprika, chili powder, and cumin.
• Bring the mixture to a simmer and cook for about 10 minutes, or until thickened and reduced in volume.
• Add the bacon back into the pan and cook for another 5 minutes.
• Remove from the heat and let cool slightly. Serve on toast, crackers, or use as a condiment for burgers, chicken, or pork.
• Enjoy!

ROASTED PORK TENDERLOIN WITH BACON JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
• Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
• Finish the bacon jam by stirring the bacon into the reduced beer mixture.
• Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

BACON JAM RECIPE PIONEER WOMANː MAKING THE PERFECT VERSATILE CONDIMENT

Steps:

• Place a saucepan over medium-high heat and cook the bacon.
• Stir the bacon over the saucepan until it is brown and crispy.
• Once the bacon is done, cover a plate with paper towels.
• Using a slotted spoon, transfer the bacon on the plate.
• Reduce the heat to medium.
• Add shallot, onion, and garlic to the rendered fat from the bacon.
• Keep stirring the mixture until the onions become soft.
• Put the bacon back into the saucepan and keep stirring.
• Add allspice, coffee, honey, maple syrup, vinegar, and brown sugar.
• Stir at intervals until it simmers.
• Let the mixture cook for 11/2 hours.
• Allow the mixture to cool for fifteen minutes before putting it in a food processor.
• Use a slotted spoon to discard the excess fat.
• Pulse about five times to achieve the desired consistency.
• Allow the jam to cool and pour it into a glass jar.
• You can now store your jam in the fridge as it is delicious when served cool.

HOMEMADE BACON JAM

Steps:

• Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
• Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.

BACON JAM

Steps:

• Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
• Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
• Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
• To serve, top the toast with the bacon jam and garnish with chopped chives.

BACON JAM

Steps:

• Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
• Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
• Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.