Step 1

Wearing gloves, de-stem the chillies and remove the pith and most of the seeds.

Step 2

Roughly chop the chillies, capsicum, onion and garlic.

Step 3

Blend chopped ingredients in a food processor with the water.

Step 4

Transfer to a large saucepan, add remaining ingredients and slowly bring to the boil, stirring to dissolve the sugar.

Step 5

Reduce to simmer and cook for 40-60 minutes. The texture start to thicken and change when it’s almost ready.

Step 6

Sprinkle over 2-3 tbs sugar, and increase the heat slightly. Cook for another 10-15 minutes. Be careful not to let the mixture catch and burn during this time.

Step 7

The jam will start to thicken more, it will caramelise and smell like toffee.

Step 8

Remove from heat and spoon into sterilised jars while hot. Seal jars when mixture has cooled.