Preparation:

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:
Source:
Submitted by: Recipe Group Member
Date:

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