In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.
*Cook's Note: Jalapeno peppers are extremely hot. We recommend wearing disposable gloves when handling them.
Recipe courtesy of Paula Deen, 2007