 | | Directions |
- 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
|  | | Ingredients | | - | | 12 sweet red peppers (about 4 pounds) |
| - | | 1 tablespoon salt |
| - | | 1 pint vinegar |
| - | | 3 cups sugar |
| |
| |
