12 large red peppers

1 tbsp. salt

3 cups white sugar

2 cups cider vinegar

Remove seeds.

Chop fine, can be done with a food processor.

Sprinkle salt over. Let stand overnight. Drain. Pour hot water over to rinse. let stand for 2 minutes. Drain. Add sugar and vinegar. Boil until thick, about 35 minutes. Put in jars.

Linda Anderson

Red pepper jelly