Ingredients
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1 1/2 teaspoons canola oil
1/2 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cups apricot jam (I use apricot fruit spread)
1/2 teaspoon hot pepper sauce
black pepper, to taste
Preparation
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Heal oil in a medium saute pan over medium heat.
Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
Add remaining ingredients and simmer 20 minutes.
Cool marmalade and then store in refrigerator.
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