Spicy Bacon Jam

Shopping List:

  • 1.5 lb. thick cut bacon

  • 2 medium onions (Sliced thinly)

  • 3 cloves garlic

  • 3/4 cup brewed coffee

  • 1/2 cup brown sugar

  • 1/2 cup apple cider vinegar

  • 1/4 cup maple syrup

  • 1 ghost pepper (chopped small) (I left seeds in)

(You can use any peppers you want, depending on the heat you desire!)


  1. Cut the bacon into half-inch slices and fry until the bacon is cooked but still quite chewy.

  2. Remove the bacon from the pan and set aside and Pour out all but 1 tablespoon of the bacon drippings.

  3. Add the onions and garlic to the pan and cook for about 8-10 minutes or until the onions are turning golden.

  4. Add the coffee, sugar, apple cider vinegar, and maple syrup.

  5. Bring to a boil, add bacon. Stir until combined.

  6. Put everything into a crock pot on high for 3-4 hours. (Depends on the crock pot) This is when I put my ghost pepper in. I basically let it melt into the mixture in the crock pot)

End result should be a beautiful bacon mixture that is a Jam consistency

Use immediately or refrigerate for up to 2 week. Warm up before serving. you might see little spots of white fat when you take it out of the fridge. But those will go away as you warm the jam!

Hot Winter Time Mead

Shopping List:

  • 2 thin slices of ginger

  • 1 cinnamon stick, broken into pieces

  • 1 teaspoon black peppercorns

  • 6 whole cloves

  • 6 cardamon pods

  • 2 lemons, juice and rind of, thinly pared peel

  • 8 pints water

  • 3 lbs honey (dealers choice)

  • 2 Star of Turkey peppers (seeds and membranes removed) chopped in small pieces

  • mead or wine yeast

  • optional yeast nutrients


  1. Sanitize everything.

  2. Fill up the gallon jug about a third of the way up with water (don’t use distilled water).

  3. Add honey, then cap and shake to mix.

  4. Heat up water to 104 degrees in a pan and add yeast to dissolve it.

  5. While the yeast is dissolving, you can add optional yeast nutrients to get a cleaner ferment.

  6. Once the yeast is dissolved, use a funnel to pour the yeast solution into the jug.

  7. Pour more water into the jug and top it off until you reach the neck of the jug.

  8. Place air lock cap on top of the jug and pour a little bit of water into it to form a seal. This will prevent oxygen from getting in but will allow carbon dioxide to escape.

  9. After a several weeks, once carbon dioxide has stopped releasing from the jug and fermentation is complete, it’s time to siphon the solution into a new, clean jug.

  10. Place the air lock on the new jug. Leave that on for about a month and then place a regular cap onto the jug once bubbles no longer appear.

  11. Let Age (6 to 9 months minimum)

Candied Habaneros

Shopping List:

  • 3lb habaneros peppers

  • 2 cups apple cider vinegar

  • 6 cups white sugar

  • 1 tsp turmeric

  • 1tsp celery seed

  • 2 tsp cayenne

  • 3 tsp garlic powder


  1. Place all ingredients EXCEPT the habaneros peppers into a medium size pot boil
  2. Cut the stems off of the habaneros and slice them into thin disks.
  3. Put pepper disks into the syrup and simmer for five minutes.
  4. Strain the peppers out and place them in mason jars.
  5. Bring the syrup back to boil on high for 5 minutes.
  6. Pour into jar over peppers.
  7. Seal jars and enjoy candied goodness