If you’ve ever scrolled through the Pioneer Woman’s blog or watched Ree Drummond’s show on Food Network, you know she has a specific way of making everything feel both approachable and slightly indulgent. Her pioneer woman bacon jam recipe is a perfect example of that. It isn't just a condiment; it's more like a salty-sweet magic trick. You take a pound of bacon—which is already the best thing on earth—and you basically melt it down with onions, coffee, and maple syrup until it becomes this thick, spreadable gold.
Most people first encountered this recipe during a marathon of The Pioneer Woman or maybe they saw it in one of her cookbooks like The Pioneer Woman Cooks: Come and Get It!. It’s a staple in Pawhuska for a reason. Bacon jam sounds like one of those trendy things you’d pay $14 for at a hip gastropub, but Ree’s version is rugged. It’s simple. It works because it balances the heavy smoke of the pork with the sharp bite of red onions and the deep, bitter notes of brewed coffee. Honestly, the coffee is the secret. Without it, you’re just eating syrupy meat. With it, you have something complex.
What's Actually in the Pioneer Woman Bacon Jam?
When you look at the ingredients, it might feel a little overwhelming at first glance. It’s not. You need bacon—obviously—and plenty of it. Ree usually calls for about a pound and a half of thick-cut bacon. Don’t go for the thin stuff that shrivels into nothing. You want substance. You want chunks.
Then comes the aromatic base. Red onions are her go-to here because they provide a better color and a slightly sweeter profile than yellow onions once they’ve been cooked down for forty minutes. You also need garlic. Lots of it. Smash it, mince it, and let it get cozy with the bacon fat.
The liquids are where the chemistry happens. You’ll need:
- Strong brewed coffee (black, no cream or sugar, please)
- Apple cider vinegar for that necessary acid punch
- Brown sugar for the caramelization
- Maple syrup (the real stuff, not the corn syrup "pancake syrup")
- A little bit of chili powder or cayenne if you want a kick
Most people forget that bacon jam is essentially a marmalade made of meat. The sugar and the vinegar create a gastrique that preserves the meat and softens the onions until they are translucent and jammy. If you skip the vinegar, the whole thing feels way too heavy. The acid cuts through the grease. It’s essential.
The Long Game: Why You Can't Rush This
Bacon jam is not a ten-minute topping. If you try to rush it, you end up with greasy onions and chewy bacon bits. Not good.
First, you fry the bacon until it’s crisp but not burnt. You have to render out all that fat. Ree’s trick—and it’s a good one—is to cook the bacon in batches so the pan stays hot. Once the bacon is out, you leave a couple of tablespoons of that liquid gold in the pan to sauté your onions. This is where the house starts to smell like heaven. You cook those onions on medium-low until they are soft. Then, and only then, do you add the garlic. Garlic burns fast, so give it just a minute before you deglaze the pan with the coffee and vinegar.
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Throw the bacon back in. Pour in the syrup and sugar. Now, you wait. You let it simmer. This is the part where the liquids reduce and thicken. It usually takes about 35 to 45 minutes on a low simmer. You’re looking for a dark, syrupy consistency. If you pull it off the heat too early, it will be watery. If you leave it too long, it turns into a brick once it cools. Aim for a "slow-moving" syrup.
The Common Mistakes Everyone Makes
I've seen people try to "healthify" this. Don't. If you use turkey bacon, the texture will be rubbery and the fat content won't be high enough to properly caramelize the onions. Just eat the real thing and have a salad tomorrow.
Another big mistake? Using cheap coffee. You don't need a $20 pour-over from a boutique roaster, but don't use instant coffee powder unless you’re truly desperate. The depth of flavor in the pioneer woman bacon jam recipe relies on that roasted, bitter backbone. It balances the maple syrup. Without it, the jam is just cloyingly sweet.
Also, watch your salt. Bacon is already a salt bomb. Depending on the brand you buy, you might not need to add any extra salt to the pot. Taste it at the very end. If it needs a pinch, go for it, but remember that the flavors will concentrate as the jam cools down.
How to Actually Serve It (Beyond Just Crackers)
Sure, you can put it on a Ritz cracker and call it a day. That’s fine. But if you want to do it right, you have to think bigger.
Ree often suggests putting this on a burger. A thick patty, some melted Gruyère or sharp cheddar, and a massive dollop of bacon jam. It’s incredible. The heat from the burger melts the jam slightly so it drips down the sides. It replaces the need for ketchup or mustard entirely.
Try it on a grilled cheese. Use a sourdough bread, some brie or fontina, and a layer of bacon jam. The creaminess of the cheese against the smoky jam is life-changing. Or, if you're feeling fancy, use it as a base for a flatbread. Spread the jam, top with goat cheese and some fresh arugula after it comes out of the oven. The bitterness of the greens works perfectly with the sweetness of the jam.
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I’ve even seen people use it as a glaze for roast chicken or pork tenderloin. You just brush it on during the last ten minutes of roasting. It creates this sticky, savory crust that is far better than any store-bought barbecue sauce.
Storage and Longevity
Can you freeze it? Yes. Should you? Probably not if you plan on eating it within two weeks.
Bacon jam stays good in the fridge for about 10 to 14 days. The fat will solidify, so it’ll look a little white and weird when you first pull it out of the cold fridge. Don’t panic. Just pop a portion into the microwave for 15 seconds or warm it in a small saucepan. It’ll loosen right back up into that glossy, jammy texture you want.
If you do freeze it, put it in small Mason jars or even an ice cube tray if you want tiny portions. It stays good for about three months in the freezer. Just make sure it's tightly sealed because bacon fat is notorious for picking up "freezer smells" if it's not protected.
Why This Specific Recipe Works Better Than Others
There are a thousand bacon jam recipes on the internet. Martha Stewart has one. Gordon Ramsay has one. But Ree’s version—the pioneer woman bacon jam recipe—is the one that people actually make over and over.
Why? Because it’s forgiving. It doesn’t require fancy shallots or balsamic reductions that cost $20 a bottle. It uses stuff you probably already have in your pantry: coffee, brown sugar, onions, and vinegar. It’s "cowboy food" elevated just enough to serve at a cocktail party.
It also hits every single taste bud. You have the salt from the pork, the sweet from the maple, the sour from the vinegar, the bitter from the coffee, and the umami from the rendered meat. It’s a complete flavor profile in a single spoonful.
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Technical Nuances You Should Know
When you’re rendering the bacon, try to keep the pieces uniform. If you have some giant chunks and some tiny slivers, the tiny ones will burn before the big ones are cooked. Take an extra minute to chop the raw bacon evenly. It makes a difference in the final mouthfeel.
Also, let's talk about the "jam" part. Some people like to put the whole finished mixture into a food processor and pulse it a few times. This gives it a smoother, more spreadable consistency. Ree usually leaves hers a bit chunkier and more rustic. If you want it to look like something from a high-end jar, pulse it. If you want it to look like home cooking, leave it alone. Both taste the same.
Real-World Applications
Think about your next charcuterie board. Everyone expects salami and grapes. Nobody expects a bowl of warm bacon jam next to a wedge of blue cheese. It’s always the first thing to disappear.
Or, think about breakfast. A spoonful of this over some soft scrambled eggs or folded into an omelet? It’s a game-changer. It’s essentially a way to get your bacon and your seasoning all in one go.
Final Steps for the Best Results
If you are ready to make this, start by picking out a high-quality, thick-cut smoked bacon. Avoid the maple-flavored raw bacon—it adds an artificial flavor that can get weird when concentrated. Stick to hickory or applewood smoked.
- Prep your onions first. You want them finely diced so they melt into the sauce.
- Brew the coffee strong. If you have a French press or an espresso maker, use that.
- Keep the heat low. High heat will burn the sugars in the maple syrup and turn the jam bitter.
- Let it cool slightly. The jam thickens significantly as it drops to room temperature. Don't judge the consistency while it's boiling hot.
Once you have your first batch done, store it in glass. Plastic containers tend to hold onto the onion and bacon smell forever. Plus, a glass jar of this stuff looks beautiful if you’re planning on giving it away as a host gift. Trust me, people will want the recipe. You can tell them it's yours, or you can give credit to the Lady of Pawhuska. Either way, it’s going to be a hit.
Get your largest skillet ready. Sharpen your knife for those onions. Make sure you have a fresh bag of coffee beans. This recipe is a project, but it’s the kind of project that pays off in every single bite. Go ahead and double the batch. You’ll regret it if you don’t.