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How To make Red Pepper and Ginger Marmalade
3 lb Red bell peppers; (12 mediu
-m to large peppers) 1/2 Unsalted butter; (4 tablesp
-oons) 1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons) 1/2 c Fresh ginger; coarsely grat
-ed Grated zest of 3 oranges 3/4 c Fresh orange juice
3 tb Sugar
2 ts Freshly ground black pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. 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, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Source: The New Basics Cookbook
How To make Red Pepper and Ginger Marmalade's Videos
Marmalade Glaze Ham!
This marmalade glazed ham is the perfect centrepiece for any holiday gathering. This glazed ham is full of flavor and easy to prep. A traditional dish that’s always a crowd pleaser!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 8 pound bone-in, fully-cooked ham (shank end or butt end)
1 cup apple cider apple juice or water
For the Glaze:
1 cup marmalade bitter or sweet
4 tablespoons unsalted butter
1 tablespoon hot honey or honey plus ¼ teaspoon crushed red pepper
3 tablespoons Big O liqueur bourbon or dark rum
½ cup dark brown sugar
1 tablespoon Dijon mustard
2 teaspoons ginger paste or 1 teaspoon freshly grated ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
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Habañero Jelly Recipe: How to Make and Can Spicy Pepper Jelly at Home
Discover the perfect solution for a surplus of garden peppers with this Habañero Jelly recipe! Try spreading this spicy pepper jelly on freshly baked bread paired with a soft cheese. While the recipe accommodates any hot pepper variety, we personally adore the vibrant color and bold kick that Habañeros bring to the table. Turn your pepper surplus into a culinary delight with our easy-to-follow steps for making and canning this flavorful Habañero Jelly at home.
Ingredients
3/4 lb. habañero pepper
2 cups apple cider vinegar, divided
6 cups sugar
2 (3 ounce) envelops liquid pectin
Directions
1. After removing stems and seeds from habañeros, puree in food processor with 1 cup cider vinegar.
2.Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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Thai Chili Paste/Chili Jam Recipe (Nam Prik Pao) นำ้พริกเผา - Hot Thai Kitchen
This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a key ingredient in the popular Tom Yum Goong, Cashew Chicken and many of our salads. I love it simply on plain crackers as a snack. And it makes a perfect gift!
Here are some recipes that uses this chili paste:
Cashew Chicken:
Tom Yum Goong:
Shrimp & Asparagus Stir-Fry:
Spicy Roast Pork Salad:
Thai Tuna Salad:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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The best little relish you’ll ever taste - Sweet Chilli Jam
This goes with everything- antipasti, roast dinner, seafood, sandwiches, Takeaways and so much more
Ginger and Chili Jam
Deliciously sweet, exotically warm, and a touch fiery to boot? That's one tasty jam. Ginger and chili jam is terrific with cheese and crackers, but it's also very versatile as a spread.
See the full recipe:
3-Ingredient Onion Jam (use it on ANYTHING!) | The Curious Home Cook
This is really easy to make. A teaspoon of Onion Jam will surely take any dish to a whole different level! With just 3 ingredients, you won't find any reasons not to try this!
Let us know in the comments below what you think about it!
Ingredients:
Olive oil - 1/4 cup
Onion - 500 g
Sugar - 1/2 cup
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