Wash and cut peppers in half.
Remove seeds and veins.
Chop peppers finely, can use blender for this.
In large saucepan or pot, combine peppers and rest of ingredients.
Bring mixture to a boil, stirring.
Lower heat to medium and continue cooking until mixture is thick.
This will take several hours.
Stir occasionally during the cooking process and as the mixture begins to thicken, lower heat and stir more often.
Mixture should not be runny.
Store in refrigerator containers to use immediately or to freeze.
The jam can be canned for later use.
One way to serve the jam is to place a block of softened cream cheese on a plate and pour the jam over the cream cheese.
Serve with crackers.