1 1/2 cups diced red and yellow peppers (about 2 capsicums)
1 red chilli, finely chopped (if seeds are left in, the jam will be hotter)
1 apple peeled, cored and finely diced
1 cup white or cider vinegar
1/2 cup water
2 cups Chelsea Jam Setting Sugar

Put all ingredients except the sugar into a saucepan and simmer for 10 minutes.
Add sugar, stir until dissolves then boil rapidly for 4 minutes. Remove from heat, test for 'set' by putting a small amount on a cold plate (the surface of the jam should wrinkle when a spoon is pushed through it). Spoon into hot, sterilised glass jars and seal.

Makes 1 medium jar (500ml).