- Remove seeds from peppers and grind or chop very finely by hand or in a food processor. Sprinkle with salt and let stand for several hours, then drain. This step removes moisture from the peppers and reduces the time needed to cook them down to a suitable thickness.
- Put the drained peppers, sugar and vinegar into a non-reactive pan large enough to hold the ingredients as they boil. Boil gently until the mixture has a spreadable, jam-like consistency, about 1 hour.
- It will keep for weeks , refrigerated or indefinitely, if frozen. It can also be canned in a boiling water bath, following standard canning instructions.
|Prep Time: 3 hours|
Cook Time: 1.5 hours
Container: Large non-reactive saucepan or kettle, jars with tight-fitting lids
|-||12 sweet red peppers (about 4 pounds)|
|-||1 tablespoon salt|
|-||1 pint vinegar|
|-||3 cups sugar|