Red Pepper and Ginger Marmalade
Brighten up your pantry with the vibrant, sweet-and-spicy allure of Red Pepper and Ginger Marmalade! This unique recipe balances the natural sweetness of roasted red bell peppers with the zesty kick of freshly grated ginger, creating a flavor-packed condiment that's perfect for gourmet cheese boards, a bold glaze for roasted meats, or as a tangy spread on warm toast. Made with a simple mix of pantry staples like granulated sugar, apple cider vinegar, and fresh lemon juice, this marmalade is simmered to luscious perfection in just under an hour. Whether you're looking to elevate your next appetizer platter or add a creative touch to your meals, this versatile and easy-to-make marmalade is sure to impress. Plus, it's the perfect recipe for those who love homemade preserves with a twist!
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Recipe Information
Ingredients
- 4 large (about 2 pounds) Red bell peppers
- 2 tablespoons (peeled and finely grated) Fresh ginger
- 2 cups Granulated sugar
- 0.5 cups Apple cider vinegar
- 2 tablespoons (freshly squeezed) Lemon juice
- 0.5 cups Water
- 0.5 teaspoons Salt
Instructions
Wash the red bell peppers thoroughly, then cut them in half. Remove the seeds and membranes, then finely dice the peppers into small, uniform pieces.
Peel the fresh ginger and finely grate it using a microplane or the smallest side of a box grater. Set aside.
In a large saucepan, combine the diced red bell peppers, grated ginger, granulated sugar, apple cider vinegar, lemon juice, water, and salt. Stir well to ensure the sugar begins to dissolve.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking or burning.
Once boiling, reduce the heat to low and simmer the mixture for 35–40 minutes, stirring frequently. The marmalade should thicken as the liquid reduces, and the peppers will become soft and slightly translucent.
To check for doneness, run a spoon along the bottom of the pan. The mixture should leave a trail that briefly holds its shape. If the marmalade is too thin, continue simmering for another 5–10 minutes, stirring often.
Once the desired consistency is achieved, remove the marmalade from heat and let it cool slightly for 10 minutes.
Transfer the marmalade to sterilized glass jars while it is still warm, leaving about 1/2 inch of space at the top. Seal the jars with airtight lids.
Allow the marmalade to cool completely at room temperature before refrigerating. The flavors will continue to develop over the next 24 hours.
Serve your Red Pepper and Ginger Marmalade as a spread for toast, a topping for cheese platters, or a glaze for roasted meats. Store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 618.8 g | 225% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 529.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7823 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
