Garden Pepper Marmalade
Chef Cassidee Dabney with Ashley's at the Capital in Little Rock, Arkansas visited the Garden Home Retreat to show me a few simple ways to prepare the surplus of peppers I had growing in the garden. This marmalade adds a little sweet and spice to pork or fish or try it on a slice of hot, buttered corn bread!
Ingredients
- 4 cups mix peppers, sliced
- 2 cups white wine vinegar
- 1 1/2 cup white sugar
- pinch salt
Instructions
Place all the ingredients in a heavy bottom, non-reactive pot.
Stirring often, simmer on low until the sugar begins to caramelize, about 30 minutes.
Cool and transfer to a sterilized jar.
This will keep in the refrigerator for 6 months.
Notes
Recipe provided by Cassidee Dabney.
Time to prepare: 45 minutes.
annie@ahavenbrand.com says:
Love the share here simple and easy for even the newest of fresh food growing garden chefs at home looking forward to sharing this one Annie
September 1, 2011 05:01pm
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