Artillery Jam

This makes a beautiful Christmas-time hors d'oeuvre when used in combination with Jalapeno Pepper Jelly.


  • 6 large red bell peppers
  • 2 tablespoons salt
  • 1 cup cider vinegar
  • 2 cups granulated sugar
  • Red food coloring (optional)


  1. Seed peppers and grind them coarsely. Put peppers into a large bowl. Add salt; cover and let stand overnight.
  2. Drain off about half of the liquid, pour the peppers into a heavy saucepan, and add the vinegar and sugar. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally.
  3. Remove from heat and add red food coloring a few drops at a time to make the jam a bright red.
  4. Cool slightly, stirring occasionally, and spoon into sterilized jars.
  5. Store in a cool, dark place.

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