Start by sterlising the jars you will be using. There are a number of different methods but I rinse the jars and lids with boiling water and then place the jars into a preheated oven at 160℃ for around 15 minutes. You can then turn off the oven and leave the jars in the oven until ready for use.
Place a side plate into the fridge to cool.
Trim and deseed the red peppers and trim the chillies (I add some of the seeds of the chillies). Place the red pepper and chillies into a blender and process until chopped.(This can be done by hand if you do not have a blender but PLEASE DO NOT TOUCH YOUR EYES)
Place the jam sugar, chopped pepper & chilli mix, ginger, apple cider vinegar and water into a heavy based pot over low to medium heat.
Once the mixture begins to boil, bring to a rolling boil for around 15 minutes and stir occassionally.
At around 15 minutes remove the cold sideplate from the fridge and drop a little jam onto the plate. Return it to the fridge and wait 1 -2 minutes. Pull your finger through the jam and see if it is set. If you prefer it thicker, place it back on the heat and only boil for short intervals (around 5 minutes), as the jam can quickly become sticky, and then test again. Just remember that upon cooling the jam will thicken further.
Once the jam is ready, remove the jars from the oven and hot fill as this ensures a tight seal. Screw the lids on securely and allow to cool completely.
Serve with cheese and cold meat platters or add onto sandwiches for a delicious touch!