12 lg. sweet red peppers (no green on them)
1 tbsp. salt
1 pt. vinegar
1 1/2 lb. sugar (3 c.)

Wash, seed and grind peppers. Place in large strainer. Sprinkle with salt and let stand overnight to drain.

Next morning pour into large cook pot, add vinegar and sugar; cook until jelly (about 35-40 minutes). Pour into jelly containers, seal with wax. Delicious with any kind of meat.