Rainbow Bell Pepper Marmalade

1. 1

   Wash, quarter and seed the bell peppers and cut into thin slices or dice them.

2. 2

   Peel, quarter and thinly slice the onion. Add the peppers and onion to the pressure cooker.

3. 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. 4

   Return the peppers and onion to the pressure cooker. Stir in the sugar, salt and vinegar. Lock lid into place.

5. 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. 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. 7

   Once cooled, store in the covered container in the refrigerator overnight before using.

* Per serving · 4 servings · Values may vary.