Em's Red Pepper Jelly

12 Sweet Bell Peppers
3 cups sugar
2 cups vinegar
3 T tapioca
1 T salt

Chop peppers up finely.  Sprinkle with salt and stir in.  Let sit one hour and drain.   Combine peppers with sugar, vinegar and tapioca in a saucepan.  Bring to a boil, then simmer 2-3 hours until thickened, stirring every 5-10 minutes so it doesn't burn.  Bottle in sterilized 1/2 pint jars and seal, using your favorite canning method.  Em just turns the bottles over while still really hot and lest them seal on their own.  Makes 6-8 jars of jelly.  Serve over cream cheese as a dip or use as a glaze for fish, poultry or ham.