Though I'd share what I did with some store-bought peppers, whilst I'm waiting for my own crop to grow!
1kg Sugar (half pectin and half preserving sugar)
600ml Apple Cider Vinegar
120g Red Bell Pepper
105g Red Jalapeno
75g Red Scotch Bonnett
1 Clove Garlic - minced
2tsp Ginger - minced
I heated the vinegar in a saucepan, in which I disolved the sugar. To this, I added the other ingredients, which were blended beforehand.
I boiled the mixture for around ten minutes, when the consistency seemed right. I allowed the mixture to cool for some time, around 30mins, and thicken, before pouring into the sterilised jars.
