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Home » Jelly and Marmalade » Hot and Spicy Red Pepper Marmalade

Hot and Spicy Red Pepper Marmalade

Author: Karon Grieve Published : February 2014

Recipe
red pepper marmalade
red pepper marmalade
red pepper marmalade

This hot and spicy red pepper marmalade makes such a nice change from the usual orange, lime or lemon varieties and it’s so versatile too.

red pepper marmalade in glass jar with spoon

The winter months are the perfect season for making marmalade, usually the citrus type. Marmalade brings brightness and colour to a bleak and dark landscape and a wee bit of joy, zingyness and downright good taste into our lives.

Sunshine and warmth are needed, I need colour too.

Of course this red pepper marmalade recipe is just perfect in summer if you have a glut of red peppers. Make this marmalade to save that flavour for the winter.is a great

peppers and oranges

I made this hot and zesty red pepper marmalade the other day just to gather up at least the colours of sunshine and some of those tastes I think of as happy, bright and summery.

Marmalade Season

This is the marmalade season and one should of course look for Seville oranges if one is going for the real stuff, but for a mixture of flavours I find any orange will do. Marmalade can be a mixture of all sorts of fruits and even veggies, just as long as there is some citrus lurking in there somewhere.

marmalade on toast

This red pepper marmalade made me smile just spreading this on my toast.

It tasted sweet and tart with just a hint of fire.

And it brightened up my day.

marmalade on blue plate

Ingredients for red pepper marmalade

  • 1 red bell pepper
  • 1 orange
  • 1 lemon
  • water
  • 500g/1lb 2oz sugar
  • 1 teaspoon crushed red chilli flakes
close up of spoon in jar

How to make red pepper marmalade

  • Scrub the citrus fruits to remove any preservative wax and rinse the pepper and pat dry.
  • Remove the stalk from the pepper, cut into rough chunks and remove the membranes inside as this is bitter.
  • Slice the orange into about eight chunks and the lemon into 4 pieces.
  • Put all this fruit into a food processor and pulse till you get it all to form little pieces. Don’t go all out and make it into a puree, you want to still have little chunks of fruit in there.
  • Put the fruit into a jug and measure out the same quantity in water.
  • Add the dried chilli flakes and put the fruit and water into a heavy based pan and bring it to the boil, then reduce the heat and let it simmer for 20-30 minutes until the fruit is tender.
  • Remove from heat, cover with a clean tea towel and let it sit overnight.
  • Next day add the sugar to the pan and heat gently until this has completely dissolved.
  • Raise the temperature to a boil and let it bubble away until it reaches the setting point, about 10 minutes.
  • spoon carefully into sterilised jars and pop on the lids.
on toast

How much marmalade does this make

As with most of my Larder Love goodies I only made a small batch, just 4 small jars. More than enough to keep me going and to give one away as a gift too.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

Enjoy a bit of warmth and sunshine on these dark winter days.

top down shot of marmalade on blue plate

How to serve red pepper marmalade

You can have this marmalade on toast for breakfast or as part of a toasted cheese sandwich.

It is great with a cheeseboard and excellent with cold meats too.

Or why not water it down a little and paint on to gammon or pork as a glaze when roasting. It works well with chicken too.

This super easy recipe is one of over 50 recipes in my Naughty and Nice Edible Gifts For Christmas Ebook.

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

larder links

Here are some other marmalade recipes you might like to try;

Whisky & Ginger Marmalade

Carrot and lemon marmalade

Cranberry & Orange Marmalade

Orange pomegranate ginger and mint marmalade

Fig & Lemon Marmalade

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
red pepper marmalade in gladss jar

Hot and Spicy Red Pepper Marmalade

Karon Grieve
A super easy and tasty marmalade for toast or the cheeseboard, it's sweet and savoury too
5 from 3 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course preserves
Cuisine Mediterranean
Calories 2070 kcal

Ingredients
 

  • 1 red bell pepper
  • 1 orange
  • 1 lemon
  • water
  • 500 g sugar
  • 1 tsp chilli flakes
Metric – US Customary

Instructions
 

  • Scrub the citrus fruits to remove any preservative wax and rinse the pepper and pat dry.
  • Remove the stalk from the pepper, cut into rough chunks and remove the membranes inside as this is bitter.
  • Slice the orange into about eight chunks and the lemon into 4 pieces.
  • Put all this fruit into a food processor and pulse till you get it all to form little pieces. Don’t go all out and make it into a puree, you want to still have little chunks of fruit in there.
  • Put the fruit into a jug and measure out the same quantity in water.
  • Add the dried chilli flakes and put the fruit and water into a heavy based pan and bring it to the boil, then reduce the heat and let it simmer for 20-30 minutes until the fruit is tender.
  • Remove from heat, cover with a clean tea towel and let it sit overnight.
  • Next day add the sugar to the pan and heat gently until this has completely dissolved.
  • Raise the temperature to a boil and let it bubble away until it reaches the setting point, about 10 minutes.
  • Spoon carefully into sterlised jars and add lids.

Nutrition

Calories: 2070kcalCarbohydrates: 534gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 45mgPotassium: 686mgFiber: 9gSugar: 519gVitamin A: 4637IUVitamin C: 279mgCalcium: 100mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Jelly and Marmalade

« Lover’s Strawberry And Pomegranate Jam
Savoury Ricotta Pesto Crepes/Pancakes »

Comments

  1. Nan says

    February 26, 2014 at 4:19 pm

    5 stars
    Sounds great! My mom used to make something like this and she would spread it over cream cheese and serve it with crackers. We have sun today and it’s almost 50 degrees so no cooking for me – time to go rake leaves! Glad you’re “back in the saddle” – you’ve been sorely missed! xo, Nan

    Reply
    • Karon says

      March 5, 2014 at 10:31 am

      Hi Nan
      Perfect with cream cheese and crackers, isn’t everything!
      K x

      Reply
  2. Patti S. says

    February 26, 2014 at 10:41 pm

    This looks lovely, Karon. I want to try this as it reminds me of tomato jam/ preserves. Lovely color. I sympathize with your struggle with depression. I am having the same thing right now myself. This has been a very harsh winter here in NW Indiana. If you would like to vent or talk, just email me. Hang in there, Karon! So glad you are back!
    Patti xxoo

    Reply
    • Karon says

      March 5, 2014 at 10:30 am

      Hi Patti
      Thanks for the nice comment, have just emailed you.
      K x

      Reply
  3. Jean | DelightfulRepast.com says

    April 21, 2014 at 12:00 pm

    Karon, sorry about your depression. I hope you are feeling much better now. This marmalade looks gorgeous. I like the tradition of making marmalade every January/February, but this year I found myself making it on into April. I’ll be posting that April batch of kumquat marmalade soon, perhaps this week. But I’ve not made any with savory or spicy ingredients. Soon!

    Reply
  4. Leslie says

    September 29, 2016 at 11:42 pm

    5 stars
    Thank you for your pepper marmalade recipe. I have been wanting to make this for a long time, so I made it during a staycation! I tripled the recipe and added 3 extra blood oranges. (It made 14 cups of pulp.) I then followed the recipe on the MCP pectin box for marmalade.(It calls for 7 cups per batch) I froze the second batch to make more closer to Christmas. My husband and I enjoy it with cream cheese and crackers. Everyone’s favorite appetizer! Leslie from Washington state.

    Reply
    • Karon Grieve says

      October 12, 2016 at 12:50 pm

      Glad the recipe was such a great success for you.
      K x

      Reply
  5. Lindsey Lester says

    May 25, 2020 at 12:24 pm

    5 stars
    I made this yesterday and it is divine. Now making for the rest of the family. Gorgeous with Philly cheese and wafer biscuits. In face its great with any cheese. Soooo scrummy.

    Reply
    • Karon Grieve says

      May 26, 2020 at 9:17 am

      Hi Lindsey
      So glad you made this and liked it. Oh yes I can see it now with philly and water biscuits. It’s a friend to any cheese.
      K

      Reply
5 from 3 votes

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