As I mentioned in one of my earlier posts, one of the major reasons I started blogging was to document my journey to replicate the bacon jam that we tasted at the Niagara Street Cafe. The bacon jam seemed more like a marmalade to me so that is where I decided to start.
I took a basic marmalade recipe that is simply:
1 Cup Water
1 Cup Sugar
Usually you would use the peels from all of the oranges but I didn’t want all of the peel flavour. So I used the peel from one orange chopped finely. Then removed the peel from the other 3 oranges and chopped all 4 oranges keeping as much pith as possible. The pectin is in the peel and pith and since I am only using the peel from 1 orange I need more pith.
Put the orange and peel in a bowl of cold water and refrigerate for at least an hour. Then remove from water and put into a pot with a cup of fresh cold water. Heat until boiling and then cover and simmer for an hour.
Once the orange and peel have simmered for an hour add a cup of sugar and reheat to boiling. Reduce and simmer the mixture until the temperature is 220° F. Use a candy thermometer to measure this. But if you don’t have one you can check by taking a teaspoon of the marmalade out and putting it into a bowl. If it sets within a minute then it is ready. Takes approximately 40-60 minutes to get to the required temperature.
Meanwhile I cut a pound of double smoked bacon into lardons and sauteed over medium-high heat until just short of crisping. Removed from the pan and then sauteed 1 medium onion, finely diced, in the bacon fat for 5 minutes then removed. I gave the lardons a further chop to get to a fine dice and then mixed with the onions and let cool and placed the mixture into a one pint jar.
Once the marmalade was done I put it through a strainer into a pint jar with the bacon since I only want the liquid portion of the marmalade and not the pulp and peel.
Overall the bacon marmalade was good but not quite what I was looking for. There is too much peel taste in the marmalade compared to the Niagara Street Cafe version, so on the next attempt I will just make an orange jam or jelly to mix with the bacon. It will still make a great glaze for a pork roast or pork tenderloin.