Rainbow Bell Pepper Marmalade

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READY IN: 25mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, quarter and seed the bell peppers and cut into thin slices or dice them.
  • Peel, quarter and thinly slice the onion. Add the peppers and onion to the pressure cooker.
  • 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.
  • Return the peppers and onion to the pressure cooker. Stir in the sugar, salt and vinegar. Lock lid into place.
  • Bring to high pressure and cook for 5 minutes. Remove pan from heat and let sit for 5 minutes.Quickly release any remaining pressure.
  • 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.
  • Once cooled, store in the covered container in the refrigerator overnight before using.
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