Equipment
paring knife
cutting board
6 half-pint jars
water bath canner & rack
jar lifter
funnel
ladle
large measuring cup
large bowl
Dutch oven or stockpot
After 1 hour, add the chopped peppers. Continue cooking on low, covered, for 1½ to 2 hours until the mixture has darkened and is thick and syrupy. Stir occasionally.
Ladle preserves into hot, sterlized jars, allowing ½ inch of headspace. Place jars on a rack in a water bath canner and process (covered) for 10 minutes.