Sterilise 6 x 250ml jam jars by either running them through a hot dishwasher cycle (without dishwasher soap) or by putting them in a 130°C oven upside down with the lid off for twenty minutes.

Core and deseed the pointed red peppers and cut into chunks. Deseed the scotch bonnet peppers and chop them in half. Wear gloves if you can or make sure to wash your hands afterwards.

Blitz the red peppers in a food processor first then add the scotch bonnet peppers and blitz again until you have fine pieces of chilli and pepper. Peel the ginger with a spoon and grate it into the chilli and pepper mix.

In a large pot heat the white wine vinegar on a low heat. Add the jam sugar and leave until it is fully dissolved. You won’t need to stir it. Once the sugar is dissolved turn up the heat to get the vinegar boiling and add the chilli, pepper and ginger mix. Leave it to boil for 10 mins - I simmered for 4 more mins to get a thicker consistency. Check halfway through and use a wooden spoon to scrape any mix on the sides back into the liquid.

Leave to cool for 30 mins then ladle into the jam jars and seal. The jam will last 6 months in the jar and up to a month in the fridge once opened.