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.


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