Garden Pepper Marmalade

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.

Recipe provided by Cassidee Dabney.


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