Remove the stems and seeds from the sweet peppers. Cut into large pieces. Remove the stems from the hot peppers. Leave the seeds in for a hotter version. Cut these into large pieces. (Be careful or wear gloves. Capsaicin oils from hot chilies can burn your skin.) Chop the sweet peppers and hot peppers separately in a food processor (or chop by hand) until they are finely chopped, but not ground.

Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer 15 minutes. Add a bit more water if needed to keep the mixture from drying out. Set aside for 4–8 hours. Using a strainer, drain all liquid into a bowl. Set solids aside.

Return liquid to the pan and bring it to a boil. Cook until it thickens into a syrup. Stand by. Watch very closely. This burns easily. Add the pepper solids, bring to a rolling boil and turn off immediately.

Hot-pack into sterilized glass jars with new lids. The lids should seal as the jam cools. If sealed, the jam can be stored at room temperature. Alternatively, freeze or refrigerate.