12 sweet red peppers
1 pt. vinegar
1 tbsp. salt
3 c. sugar

Run peppers through blender, sprinkle with salt and let stand 3-4 hours. Drain and discard liquid. To the pulp add sugar and vinegar and cook slowly until it is the consistency of jam. Seal in 1/2 pint canning jars. (Delicious on Wasa flatbread crackers with cream cheese.)

Muriel was my sister and she was a terrible housewife. She preferred hockey, tennis and skydiving to the drudgery of housework -- but she made very nice pepper jam and passed the recipe along to me.