Scrub the citrus fruits to remove any preservative wax and rinse the pepper and pat dry.

Remove the stalk from the pepper, cut into rough chunks and remove the membranes inside as this is bitter.

Slice the orange into about eight chunks and the lemon into 4 pieces.

Put all this fruit into a food processor and pulse till you get it all to form little pieces. Don't go all out and make it into a puree, you want to still have little chunks of fruit in there.

Put the fruit into a jug and measure out the same quantity in water.

Add the dried chilli flakes and put the fruit and water into a heavy based pan and bring it to the boil, then reduce the heat and let it simmer for 20-30 minutes until the fruit is tender.

Remove from heat, cover with a clean tea towel and let it sit overnight.

Next day add the sugar to the pan and heat gently until this has completely dissolved.

Raise the temperature to a boil and let it bubble away until it reaches the setting point, about 10 minutes.