pepper jam

1 kg red bell peppers, finely chopped
5 yellow onions, finely chopped
5 cloves garlic, finely chopped
5 red chillies, hot, finely sliced
1 cup brown sugar
1 cup white wine vinegar
1/4cup rose wine
1 tsp salt
dash of cayenne pepper
olive oil

Sautee onions in olive oil in a big pot until slightly browned, add peppers, chillies and garlic and let cook for about 10-12 min. Be careful not to burn.
Add all other ingredients starting with vinegar and wine and let simmer until nicely thickened. Take away from stove and blend roughly with immersion blender (it's nice when there are some pieces left). Fill in preserving jars.

Eat together with Cheezly, bread, beans or anything you would eat with other chutneys. Serve with jacket potatoes, roasted vegetables, casseroles or pasta. Try also on top of a creamy mushroom soup or with freshly toasted sweet chestnuts.