Sweet Red Pepper Marmalade
Sweet red pepper marmalade offers a vibrant, tangy-sweet spread with bold flavors perfect for appetizers or snacks, especially suited for those who enjoy flavorful, versatile condiments.
Ingredients
Instructions
- Remove seeds from the red peppers.
- Finely chop the peppers in a blender, then put in a colander and add salt.
- Let drain for 1 hour.
- Boil sugar and vinegar together for 5 minutes.
- Add chopped peppers and cook slowly until thickened, about 1 1/2 hours.
- Pour the hot marmalade into sterilized jelly jars and seal immediately with hot, melted paraffin.
- Spread over cream cheese and serve on crackers.
Tips & Substitutions
For a smoother texture, ensure the peppers are finely chopped in the blender. If you're looking for a lower sugar option, consider reducing the sugar by 1-2 cups, but this may affect the consistency. You can also experiment with adding a splash of lemon juice or zest for a hint of brightness. This marmalade can be paired with cream cheese for a delicious spread, similar to the Blueberry Refrigerator Jam.
Serving Suggestions
This sweet red pepper marmalade makes a delightful topping for cream cheese on crackers, perfect for entertaining. It can also be used as a glaze for grilled meats or as a unique addition to sandwiches. For a fun twist, try it in a cheese platter alongside some sharp cheddar or goat cheese.
Storage & Reheating
Store the sealed jars of sweet red pepper marmalade in a cool, dark place. Once opened, keep the jar in the refrigerator and consume within 3 weeks. To reheat, simply warm the desired amount in a saucepan over low heat, stirring gently until it reaches your preferred consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Red Pepper Marmalade contains roughly 746 calories, with 10g protein, 161g carbohydrates, and 1g fat. It is an excellent source of vitamin C (190% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (34% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2246mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can experiment with different peppers, such as yellow or orange bell peppers, for a varied flavor. Just keep in mind that the sweetness and flavor profile may change slightly depending on the type of pepper used.
How do I know when the marmalade is thick enough?
The marmalade is ready when it coats the back of a spoon and holds its shape. You can also perform a plate test: drop a spoonful on a cold plate, let it sit for a moment, then tilt it. If it holds its shape, it's done cooking.
Can I can this marmalade for longer storage?
Absolutely! Follow proper canning procedures to ensure safety and longevity. Make sure to process the jars in a boiling water bath for 10-15 minutes after filling them. Once sealed, they can be stored for up to a year in a cool, dark place.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).