I made some chilli jam yesterday using tomatoes rather than peppers and it's luscious.
10 cayenne chillies
3 cloves garlic
400g tin of chopped tomatoes
750g soft brown sugar
250ml red wine vinegar
Blitz the chillies, garlic and toms in a food processor than heat in a pan with the sugar and vinegar. Stir thoroughly till all the sugar is dissolved and then simmer, stirring occasionally, till reduced and thick.
Needless to say I didn't have the right vinegar so used balsamic and cider. I also deseeded the chillies but used twice as many so I have a fruity chilli jam with a nice, but not volcanic, kick. Don't want to scare the Belgians or my daughter.
I think I might make some more using the green chillies and some green tinned toms I have in the cupboard and white wine vinegar this time.