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.