Step 1

Process capsicums, chillies and garlic in a food processor until finely chopped. Transfer to a large saucepan and add vinegar. Cover and bring to a simmer over low heat, then cook for 10 mins.

Step 2

Stir in the sugar and Jamsetta until sugar dissolves. Increase heat to medium and bring to the boil. Cook, uncovered, for 5 mins or until it reaches setting point, then spoon into warm sterilised jars (see tip). Seal tightly, then leave to cool