3 yellow peppers
3 orange peppers
3 red peppers
3 green peppers
3 purple sweet peppers
12 medium onions
3 cups Chelsea White Sugar
4 cups cider vinegar
1 teaspoon mustard seeds

Wash, dry and slice the peppers. Remove seeds and white strips of flesh, reserving 1 teaspoon of pepper seeds. Finely chop peppers and onions in the food processor or with a knife. Place chopped pepper and onion in a colander or sieve inside a large bowl and pour over boiling water. Stand in the boiling water for 5 minutes, then drain, discarding water. Repeat, but stand for only 2 minutes. Drain thoroughly and place in large saucepan. Mix the remaining ingredients including reserved pepper seeds into the pepper mixture and bring to the boil. Boil for 20 minutes until glossy and thick. Place in hot sterilised jars and seal while hot.

Makes 4-5 medium jars.