There have so many request lately for recipes for pepper jelly and pepper jam that I thought it easier to post the recipe than reply individually. I hope no one minds. I don't make pepper jelly for two reasons: I can always find it at the grocery, and I like pepper jam better and I can't find it at the grocery. I made a batch of this a few days ago when my grocery had sweet red peppers on sale. I can't believe I bought red peppers when in a few months I'll have ten people begging to give me peppers. My favorite way to have this is spooned over cream cheese and eaten on a cracker, while you sip your bourbon. Very Old Southern!
Yield: 2 half pints
6 sweet red peppers, seeded and finely chopped
Combine peppers and salt; let stand 3 to 4 hours. Rinse with water; drain.
Combine peppers, sugar, and vinegar in a Dutch oven; bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 35 minutes or until mixture forms a light syrup, stirring occasionally.
Pack hot mixture into hot jars, filling to 1/2-inch from top. Carefully insert a knife between peppers and jar to remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw bands.
Process in boiling water bath 10 minutes. Serve with cream cheese and crackers, chicken, or port. Store in refrigerator after opening.