Red Pepper and Ginger Marmalade

Recipe by Sharon123
READY IN: 2hrs 20mins
YIELD: 4 cups




  • Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
  • Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
  • Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
  • Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
  • Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.