Place deseeded and chopped red peppers into in a food processor until finally chopped, empty content into a cheese cloth/muslin cloth and ring out excess water. Empty the contents into heavy bottomed pan.
Next, place cherry tomatoes in a food processor until finally chopped, repeat the ringing out for these too but leave a little moister in the tomatoes
Place the halved scotch bonnets, into food processor (no need to remove the seeds) until finely minced, then add to the red pepper and tomato mix in the pan
Chop garlic and root ginger roughly and place with your red pepper and tomatoes - mix together
Pour all the sugar and 500ml of red wine vinegar into the pan.
Bring the mixture to a simmer then check on mixture whilst stirring every 2-3 minutes until the jam thickens. This can take up to an hour.
Tip - Place a small plate in the freezer for 20mins until ice cold. Once your jam has thickened smear the jam with the bottom of a teaspoon on your ice-cold plate. If the jam takes on a jelly like consistency, then its ready, if not keep simmering.
Spoon the jam in your jars. Enough for gifts and some for yourself! Enjoy.