In a glass bowl, put peppers and cover with salt.
Let stand 3 to 4 hours then drain well.
In a pot, put peppers, lemon and vinegar. Bring to a boil and simmer 30 minutes over low heat. Remove lemon.
Add sugar and continue cooking over low heat about one hour or until thick and syrupy.
Pour jam in sterilised jars and cool 3 to 4 hours.
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