Warning: Peppers should be preferably fleshy and thick, and they must be totally ripe and completely red. Wash the peppers. Split them and remove the ribs and seeds. Cook in 2cups water till peppers become a thick purée.
Force the purée through a sieve or similar apparatus, but do not purée in a blender because the skins should not go into the jam.
Fill sterilized jars with the jam and cover openings with pergament or parchment paper. Tie the paper on tightly with string.
Use a large kettle for a water bath and place jars in it; add enough water to reach halfway up the jars. Cover the water bath, and steam over low heat for 30 minutes.
Remove jars from the water bath and let them cool. You now have one of the best food flavorings or condiments you have ever worked with, particularly good when you have no fresh green pepper or tomato and would like to perk up the taste of a soup, stew or similar dish. By adding alittle of this traditional Hungarian pantry staple, you can achieve minor miracles.