Rainbow Bell Pepper Marmalade

Serve this marmalade as a relish for meat or on top of cream cheese on crackers. From my Yahoo Group files

• Ready In: 25 mins
• Yields: 2 cups

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

Directions

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.