This clipping comes from a large lot of old recipes for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This fine relish is delicious served with cream or cottage cheese, or added to mayonnaise. Excellent with cold meat.

Red Pepper Jam.

3 1/2 cups chopped red peppers
1 tablespoon salt
3 cups sugar
2 cups vinegar

Remove seeds and midribs from thick-walled peppers. Run peppers through food chopper, using smallest knife. Measure. Sprinkle with salt. Let stand 3 or 4 hours. Add sugar and vinegar and cook until thick. Pour into hot jars and seal at once.