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!
4 cups thinly sliced mixed peppers
2 cups white wine vinegar
1 1/2 cups white sugar
Pinch of salt
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.