Sterilise Your Jars: Before you begin, you need to sterilise your jars and lids. I find the easiest way is to wash them in hot, soapy water, rinse well, and then place them on a baking tray in an oven preheated to 140°C (120°C fan) for at least 15 minutes. Keep them warm until you're ready to fill. For comprehensive guidance, always check the latest advice from the Food Standards Agency.

Prepare the Peppers: Place the chopped red bell peppers and the whole Scotch bonnet chillies into a food processor. Add about 50ml of the cyder vinegar. Pulse the mixture 10-15 times until the peppers are very finely minced but not a complete puree. You still want tiny, distinct flecks.

Combine and Dissolve: Transfer the pepper mixture to a large, heavy-bottomed saucepan or Dutch oven. Add the remaining cyder vinegar, the granulated sugar, and the salt. Place over a medium-low heat.

Initial Simmer: Stir the mixture constantly with a wooden spoon until the sugar has completely dissolved. This is a crucial step; be patient. You can check by lifting the spoon – you shouldn't see any sugar crystals. This should take about 5-10 minutes.

Bring to a Boil: Once the sugar is dissolved, increase the heat to high and bring the mixture to a full, rolling boil. This is a boil that you cannot stir down. Let it boil hard for exactly one minute, stirring occasionally.

Add Pectin: Remove the pan from the heat. Immediately pour in the liquid pectin and stir vigorously for one minute to ensure it's fully incorporated.

Skim and Rest: Skim off any foam that has risen to the surface using a metal spoon. Let the jelly stand for 5-7 minutes. What works best for me is this resting period, as it allows the pepper pieces to cool slightly and distribute evenly throughout the jelly rather than floating to the top of the jars.

Pot the Jelly: Carefully ladle the hot jelly into your warm, sterilised jars, leaving about 1cm of headspace at the top. Wipe any drips from the rims with a clean, damp cloth. Seal immediately with the sterilised lids. The lids should 'pop' inwards as the jelly cools, indicating a good seal.