This recipe is from the best Christmas recipe book I have ever used.
...From http://www.nigella.com/books/view/
nigella-christmas-7
Ingredients
SWITCH TO CUP MEASURES
1. 150 grams long fresh red chilli peppers (deseeded and cut into 4
pieces)
2. 150 grams red peppers (cored, deseeded and cut into rough chunks)
3. 1 kilogram jam sugar
4. 600 ml cider vinegar
Method
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as
Kilner jars or re-usable pickle jars.
1. Sterilize your jars and leave to cool.
2. Put the cut-up chillies into a food processor and pulse until
they are finely chopped. Add the chunks of red pepper and
pulse again until you have a vibrantly red-flecked processor
bowl.
3. Dissolve the sugar in the vinegar in a wide, medium-sized pan
over a low heat without stirring.
4. Scrape the chilli-pepper mixture out of the bowl and add to the
pan. Bring the pan to the boil, then leave it at a rollicking boil
for 10 minutes.
5. Take the pan off the heat and allow it cool. The liquid will
become more syrupy, then from syrup to viscous and from
viscous to jelly-like as it cools.
6. After about 40 minutes, or once the red flecks are more or less
evenly dispersed in the jelly (as the liquid firms up, the hints of
chilli and pepper start being suspended in it rather than
floating on it), ladle into your jars. If you want to stir gently at
this stage, it will do no harm. Then seal tightly.
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