red pepper jam 12 large red bell peppers 1 tablespoon salt 1 pint white vinegar 3 cups sugar Remove the seeds and pith from the peppers and chop into small-to-medium pieces. Add the peppers to a large bowl, sprinkle with salt, and let them sweat for about 4 hours. Drain well then transfer to a large pot. Add the vinegar and sugar and
simmer gently for about an hour, stirring occasionally. Pour into hot, sterilized jars and seal gently with sterilized lids. Makes approximately 6 (8-ounce) jars Cook’s note: You can let your imagination run wild serving this different ways: red pepper jam with sweet, soft Brie on a pita chip, or maybe taking the place of cranberry sauce at the Christmas table with that big, beautiful turkey. eat. drink. MISSISSIPPI • 53