“Spread onto bread or crackers, or use as a condiment for baked ham or grilled meats. I like to make appetizers by spreading this marmalade on mini-biscuits and topping with smoked turkey. Very versatile.”
READY IN:
35mins
SERVES:
14
YIELD:
1.75 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 teaspoons canola oil
  • 12 cup red onion, finely chopped
  • 12 cup green onion, finely chopped
  • 12 medium red bell pepper, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 cups apricot jam (I use apricot fruit spread)
  • 12 teaspoon hot pepper sauce
  • black pepper, to taste

Directions

  1. Heal oil in a medium saute pan over medium heat.
  2. Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
  3. Add remaining ingredients and simmer 20 minutes.
  4. Cool marmalade and then store in refrigerator.

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