Prepare the jars by washing them well and sterilise by drying in a 150°C oven for 10 minutes.
Place the peppers under the oven grill until they are charred and blistered. Transfer them to a glass bowl, cover with cling-film and leave to sweat for 10 minutes.
Peel off the skins and blitz in a food processor with the chillies, garlic and ginger to a pulpy thick mixture.In a saucepan over medium heat, dissolve the sugar in the water and vinegar.
Add in the chopped ingredients including the pineapple.Stir over a low heat until the sugar dissolves completely.
You can feel the sugar on the bottom of the pan like sand.Increase the heat and bring to a rolling boil for exactly 4 minutes. Use a kitchen timer.
Allow the relish to cool for 15 minutes before potting.Ladle the hot relish into warm sterilised jars and seal immediately.
Set aside to cool, then label, date and store in a cool dark place.
Refrigerate after opening.Ladle the hot jam into warm sterilised jars and seal with a lid.
Recipe supplied by Rozanne Stevens