Onion Bacon Jam

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This onion bacon jam recipe is soooooooooooo delish!  Normally, I’ve made it with apple cider but it’s not in season.  I think I like this coffee version better. My family are bacon freaks and this is just one more yummy way to eat bacon. Mmm Mmm Mmm

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There are dozens of ways to use onion bacon jam. You could top a burger, add it to a fried egg and cheese sandwich, and sandwich it between the cheese of a grilled cheese sandwich to name a few. Seriously, the possibilities are endless! Trust me, if you love bacon and onions you won’t be able to resist eating it by the spoonfuls.

When I’m grocery shopping I drive my hubby nuts if he’s shopping with me. Why?  I have to take out the entire shelf of bacon to see which ones I want.  It has to have the perfect balance of meat to fat–leaning more on the meat side.

This post should have been up sooner along with a number of other ones. I’m slowly working through my to-do list. Everything over the last couple of weeks fell behind. We had to go out of state for my mother-in-law’s funeral. That’s two funerals in 6 months. My hubby lost one of his brothers and now his mother.

Funerals really drive home your own mortality! It was a BIG reminder of what our priorities should be.  We’ve both started reviewing what we do and we need to make more time to spend with those we love.  We need to be working smarter not harder. Workload doesn’t diminish but processes can change.  I need minions!

Back to this delicious recipe–try it and let me know how you used it.

Onion Bacon Jam

Serving Size: 1 1/2 - 2 cups


  • 1 lb. thick cut bacon (I used Hormel)
  • 2 large sweet onions, quartered and thickly sliced
  • 1/2 cup brown sugar
  • 1/2 cup strong brewed coffee
  • 1/2 cup of water
  • 2 tablespoons balsamic vinegar


  • Cut the bacon into half inch slices and add to a large heavy frying pan.
  • Cook over medium high heat for about 10 minutes to 15 minutes, stirring frequently, until the bacon is cooked but still chewy.
  • Remove the bacon from the pan with a slotted spoon and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve the rest for another recipe
  • Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the brown sugar and stir. Continue to cook until the onions have caramelized. (around 20-25 minutes.)
  • Add the coffee, one half cup of water and the cooked bacon and continue cooking, stirring every so often until the onions are thick and jam like in consistency. (Should be around 30-35 minutes)
  • Remove from heat and stir in the balsamic vinegar.
  • You can use the jam immediately or you can refrigerate it for up to a week. When using it after it's been in the fridge you will need to bring it to room temperature before serving. When it's in the fridge the fat solidifies so there will be little spots of white (solidified fat) here and there. These will disappear as the jam comes to room temperature.


Timing varies depending on the type of pan you use and your stove as each one is different.


This recipe was adapted from Delicious Life

Pico De Gallo

Is it summer yet? Is it summer yet? This is another one of my favorite summer recipes—Pico De Gallo. It’s a refreshing burst of flavors and it is so fast and easy to make. A delish uncooked salsa that works with tortilla chips, a garnish for tacos or fajitas or as a zesty accompaniment to eggs, fish, chicken and pork. Top your grilled burgers with it to add a fresh south-of-the-border flavor. I love using it in my breakfast burrito. Salsas go fast in our house. I make a canned cooked salsa from the fresh veggies we grow in our kitchen garden but we all love the uncooked salsas too.

I could eat this by the bowl full!!

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Pico De Gallo


  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 medium white onion, finely chopped
  • 1/2 cup cilantro leaf, chopped (or more to taste!)
  • 2 -3 jalapeno peppers, seeded and finely chopped ( Fresno or Serrano chilis can be used if no jalapenos)
  • 3 cloves of garlic, crushed and finely chopped (optional)
  • Juice of one lime


  • Combine all ingredients in a medium bowl; cover and refrigerate for at least an hour to meld the flavors.


Remember each type of pepper has a different heat so adjust according to your preference. Also, you can adjust the number of jalapenos--we like the heat.

If the peppers are really hot then use latex gloves when seeding them. You don't want to accidentally rub your eyes after cutting up hot peppers. Do not include the pepper stem.

Choose tomatoes that are ripe but firm. Tomatoes MUST be seeded and the soft gel removed. The texture and flavor will not be what you're looking for in a pico de gallo.

Some people substitute parsley for cilantro. I find it's a totally different flavor. We prefer the cilantro because it imparts a fresh flavor with hints of citrus.

Pico de Gallo tastes best the first day it's made but it's still yummy for a couple of days after. The flavor starts to mellow out after the first day.