Sweet Red Pepper Jam

For 2 half-pints:

4 Red Bell Peppers

1 cup sugar

2/3 cup white vinegar

1 tsp. salt

1 Tbs. tapioca granules

Core, seed and finely chop red bell peppers (in food processor).  Put in a saucepan and sprinkle salt on top.  Let stand for 1 hour.  Drain into strainer and press to remove excess liquid.  Add other ingredients.  Simmer on low heat for 2-3 hours.  You may need to turn heat up a little after that to get it down to jam-consistency.  Put jam in jars.  Wipe rims and put on lids and rings.  Process in boiling water bath for 15 min. (see below)

To Serve:

Spoon over cream cheese and serve with crackers as an appetizer/dip.

Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars.  Put on lid. When water begins to boil, start timing.  When time is up, lift jars out of water and set on towel to dry and seal.