Pioneer Woman Bacon Jam Food

SLOW-COOKER BACON JAM

Steps:

• In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
• Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

BACON JAM

Steps:

• In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
• Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
• Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
• Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
• When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
• Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
• The possibilities are endless.
• Enjoy.

CHEF JOHN'S BACON JAM

Steps:

• Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
• Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
• Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
• Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

BACON JAM RECIPE PIONEER WOMAN

Steps:

• Using a large Dutch oven or heavy-bottomed pot, cook bacon over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
• Then reduce the heat to medium and add the onion, shallot, and garlic to the rendered fat in the pot.
• Cook, stirring occasionally until the onions are completely softened, about 10 minutes.
• Add the bacon back to the pot, then the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice, and chili powder.
• Stir occasionally as you bring it to a simmer (cut down the heat if it's actually boiling) and cook until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail across the bottom of the pot, 1 to 1 1/2 hours.
• Remove the bacon mixture from the heat and allow it to cool for 15 minutes.
• Transfer the mixture to the bowl of a food processor using a slotted spoon, make sure to discard any excess fat.
• Pulse the bacon mixture until finely chopped, about five pulses, or to your desired consistency.
• If you plan to store the jam in the refrigerator, store it in a tight-fitting glass jar.
• Serve your Pioneer Woman Bacon Jam at room temperature.

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

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 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.

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 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!

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.

BEST BACON JAM

Steps:

• Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. , In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan. , Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped., Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened., Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.