200g fresh red chillies (like serrano or jalapeno), halved, deseeded
125mls (1/2 cup) white wine vinegar
440g (2 cups) sugar
60g (1/4 cup) jam setting powder (like Jamsetta)
Instructions:
Combine the capsicums, tomatoes, and chillies in a food processor and pulse until finely chopped.
Pour the chili mixture into a large saucepan, then add vinegar and bring it to a boil over high heat. Lower the heat and let it simmer uncovered for 5 minutes. Remove from heat and stir in sugar and jam setting powder using a wooden spoon until sugar dissolves completely.
Return pan to high heat to bring the mixture to a boil. Let it boil uncovered for 5 minutes. Ladle the hot mixture into sterilized jars, seal, and briefly turn them upside down. Invert the jars again and let them cool.