Sweet Red Pepper Jam
Six 8-ounce jars
12 large red peppers
Remove the stems, seeds and white pith. Dice peppers.
1 tablespoon salt
Place in a bowl, sprinkle with salt and allow to stand 3 to 4 hours. Rinse off salt and pat dry with a cloth towel.
3 cups sugar
1 pint vinegar
In a large saucepan, mix the peppers, sugar and vinegar. Boil until the mixture forms a jam.
Use standard preserving process for jams and jellies.