Place peppers, chillies, ginger and garlic into a food processor.
Whiz until finely chopped.
Pour into a heavy bottomed pan.
Add the remaining ingredients.
Bring to the oil.
Skim off any scum that comes to the surface.
Simmer for about 50 minutes, stir occasionally.
When the jam becomes sticky simmer for 10 minutes while stirring regular.
Cool slightly.
Transfer to clean glass jars and allow to cool.
Store in fridge and enjoy.