Seed the peppers and grind them coarsely. Put the peppers in a large bowl, add the salt, cover, and let stand overnight.
Drain off about half of the liquid, pour the peppers into a heavy saucepan, and add the vinegar and sugar. Bring to a boil, reduce heat, and simmer for about 1 hour, stirring occasionally.
Remove from heat and add red food coloring, a few drops at a time, to make the jam bright red. Cool slightly, stirring occasionally, and spoon into sterilized jars. Store in a cool, dark place.Servings: