Slice and chop chillies and peppers, remove seeds and fibrous tissue.
Place in a preserving pan or large saucepan and add ginger.
Add cider vinegar and place on a medium heat.
Bring to a simmer and cook for 15 minutes on low.
Whizz with a stick blender until you have a puree.
Add the jam sugar, lime juice and salt.
Keep on a low heat and stir until the sugar has dissolved.
Boil rapidly for 3 to 4 minutes and remove from heat.
Allow to cool for 5 minutes and then ladle into clean sterilised jars.