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
INGREDIENTS
Nutrition- 1large green bell pepper
- 1large red bell pepper
- 1large yellow bell pepper
- 1
- 1small onion
- 2cups sugar
- 1pinch salt
- 2tablespoons balsamic vinegar
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.