All i did was swap 500g of the jam sugar for normal sugar.

4 cloves - Garlic (chopped)

6 - Large Red Chillies (chopped)

1- large Red Pepper (chopped)

600 MI- Red Wine Vinegar

1 kg - Jam Sugar

Put the chillies, pepper and garlic into a liquidiser and make a paste.

Dissolve the sugar in the vinegar on a low heat, don't stir it just check that it has dissolved with a spoon.

Add the pepper and chilli mix and boil for 15 minutes.

Allow to cool for a while .

Then decant into whatever containers you decide to use now place it in the fridge to cool off.

Once cold it is ready to serve with cold meat or cheese or both, in fact anything else you fancy. You could even add it to sauces for a bit of extra spice.