The Pioneer Woman Tasty Kitchen
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Bacon Jam (a.k.a. Ooh Mommy! Jam)

4.46 Mitt(s) 13 Rating(s)13 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 513 votes, average: 4.46 out of 5

Prep:

Cook:

Level: Easy

System:

30

Description

Salty, sweet, meaty, and pure umami (or “Ooh Mommy!”), this is going to make you rethink breakfast. Smoky with bacon flavor, tinged with coffee and maple syrup, this spread transforms toast or sandwiches with very little effort.

Ingredients

  • 3 pounds Bacon
  • 4 whole Large Yellow Onions, Peeled And Thinly Sliced
  • 8 cloves Garlic, Smashed And Peeled
  • 1 cup Cider Vinegar
  • 1 cup Packed Light Brown Sugar
  • 1-½ cup Very Strong Brewed Black Coffee
  • ½ cups Pure Maple Syrup
  • 1 teaspoon Freshly Ground Black Pepper

Preparation

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings into a heat-proof jar with a tight-fitting lid. (Save the bacon drippings in the refrigerator. That’s too much flavor to trash!)

Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. Add the remaining ingredients, stir well, and drop heat again, this time to low.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.

Can be served cold, room temperature or warmed.

16 Comments

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Avatar of Matthew

Matthew on 1.14.2013

I made it and shared it with friends. Great as pictured on toast with egg… also a slice of cheese. Next time I make it I’m going to up the esspreso amount because I couldn’t taste the coffee. great recipie though.

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Dancing in the woods naked on 7.2.2012

Is the coffee favor strong? If so, any suggestions of a substitution?

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ema on 9.13.2011

hi, i tried this and i wasn’t sure about the consistency or the color of it was to be? i am afraid i over pulsed on the processor too. were you supposed to have chunks of bacon? also, how did you get it so dark? mine is like the color of peanutbutter. it smells DELICIOUS so i think i will use it in a fritatta for now until i give it another go. any suggestions would be great! thanks.

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redheadedfoodie on 2.2.2011

wow, I have been wanting a recipe like this, am gonna try this for sure….thanks!

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stillmarried on 1.30.2011

My daughter whipped up a batch yesterday – fabulous on an English Muffin this morning. I’ll be finding all sort of uses for it. Many thanks!

13 Reviews

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Avatar of KaliMama

KaliMama on 2.23.2014

I followed the recipe precisely and had no problems with it thickening up. When it was still warm, right out of the pan, I thought it was so good I had to refrain from sticking my head in the pot to lick up the scraps. I pulsed it in the food processor, and it looks exactly like it does in the photos. And then something weird happened: It got sweeter with every bite I took. When it was hot, it was just ridiculously delicious. Now, having had it on the requisite toast with egg, I feel like I’m about to go into a diabetic coma. It is SO freaking SWEET. If I make this again, I’ll be cutting the brown sugar in half, easily. Maybe reduce it to 1/3 or 1/4 cup instead of a full cup. It’s good, but the overwhelming sweetness means it’s not as versatile as I thought it would be.

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Deanna F on 6.30.2013

This was very good. Gave some as gifts and kept one jar for myself. Next time I will cut back on the sweet and add a little spicy though. Had no problems with it thickening up.

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radiologyrn on 7.30.2012

I made this 2 weeks ago and it has made everyone in my family very happy. I didn’t have any problems with it setting up. I have shared the recipe multiple times. thanks Rebecca!

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kandicimo on 7.11.2012

I made this over the weekend and like a few others have said, it never really thickened up right. I ended up turning up the heat and giving up before it really got as thick as I think it should have been.

But despite being a bit runnier (when warm, anyway) than is probably intended…this stuff is amazing! We had it on burgers tonight, which was fantastic, but I put it on a tomato and avocado sandwich a couple days ago and it was probably the best sandwich I’ve ever had at home! Delish!

Avatar of Cynthia

Cynthia on 7.10.2012

I made this today for a co-worker’s birthday (he is a bacon lover), and I am impressed! I got four jars full, which made me happy because I can keep a jar all to myself. I can’t wait to try this on a BLT sandwich!

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