Rainbow Bell Pepper Marmalade

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large bell pepper (purple or orange)
• 1 small onion
• water
• 2 cups sugar
• 1 pinch salt
• 2 tablespoons balsamic vinegar

Recipe

• 1 wash, quarter and seed the bell peppers and cut into thin slices or dice them.
• 2 peel, quarter and thinly slice the onion. add the peppers and onion to the pressure cooker.
• 3 add enough water to the pressure cooker to cover the peppers and onion. bring to a boil over high heat, drain immediately and discard water.
• 4 return the peppers and onion to the pressure cooker. stir in the sugar, salt and vinegar. lock lid into place.
• 5 bring to high pressure and cook for 5 minutes. remove pan from heat and let sit for 5 minutes.quickly release any remaining pressure.
• 6 remove the lid and return the pan to the heat. simmer briskly over medium high heat for 6 minutes or until the mixture is thickened.
• 7 once cooled, store in the covered container in the refrigerator overnight before using.