Chop your chillies and bell peppers and blend finely in a food processor.
In a large saucepan, add the sugar and vinegar and bring the mixture to the boil.
Add your pepper and chilli mixture to the saucepan and cook for 10 minutes.
Allow your mixture to cool down for at least an hour.
Next, sterilise four jam jars by soaking them in boiling water for 5 minutes.
Add your jam to the jars let cool completely before enjoying.
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If you like things to be extra spicy, swap scotch bonnet chillis into the jam in place of milder ones.
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