Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

Orange Marmalade

Orange marmalade is a very classic way to use oranges. It boasts a sweet, tangy flavor that perfectly accompanies toast. I find homemade jams and preserves charming. They have a unique quality that cannot be simply purchased. As strange as it may sound, the effort put into handmade goods can be tasted. This jam takes a good amount of time to reduce, but it is well worth the time. Letting it reduce slowly will allow the flavors to develop and keep the sweet jam from burning. As long as the heat is low, the jam does not have to be watched or stirred constantly. Not only is orange marmalade delicious, it is simple to make, and does not require many ingredients.

Orange Marmalade
2 Oranges
1/2 tsp Salt
4 cups Water
1/4 tsp Salt 
8 oz Mandarin Oranges (drain half the liquid)
1/4 cup Orange Juice
1/4 cup Lemon Juice
1/4 cup Water
2 tbsp Sugar

1. Use a vegetable peel to remove the zest of the orange. Chop roughly so that there are no huge pieces.  Place into a container with water to soak for 2 hours. This softens the peel and allows the water to penetrate it.
2. While it softens, cut off the peel (pith) of the orange with a chef knife. Cut the ends off the orange and then cut right where the meat of the orange meets the pith.
3. Cut out the segments, avoid the membrane (skin) that holds the orange segment, but cut as closely as possible while keeping the segment intact.
4. Save the leftover part of the orange, as it will be used for the marmalade.
5. Place the peel into a pot with water to immerse the peel. Add salt.
6. Boil on medium-high until the peel is tender. If you poke it with a fork, it should easily penetrate the surface. This will take about 30 minutes.
7. Drain the water.
8. Combine remaining ingredients in the pot, along with the peel.
9. Simmer on low heat until it begins to thicken. Stir occasionally.
10. Turn off the heat when the mixture is dark, clear, and thick. The color will be amber, and the bubbles will slow as the water evaporates.
11. Allow to cool slightly before placing to store.
12. Store in an airtight container in the refrigerator.

I love to use the orange marmalade in tea to add sweetness and flavor. You can add it to a tea, or just mix it into hot water to create a orange "tea". I, personally, really like sweet teas, and the orange adds a beautiful acidity to brighten up any tea. The vitamin C that the orange provides is also a great way to soothe a sore throat and overcome a cold.

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