Not sure why I've never done a chilli jam, but it turns out that it really couldn't be simpler. I assume all those seeds give forth pectin a plenty. I was given this recipe and it works to make either a sweet chilli sauce or reduced a bit, chilli jam.
500g chilli (my last chilli harvest this year) - chopped roughly
600g sugar
600ml vinegar (I used mixed white wine and apple)
Large chunk of ginger grated
A few cloves of garlic
teaspoon of salt
Into a pan, boil for 45 minutes, longer to jam it, whiz with a whizzer.
Job done.
Crystal meth for chilliheads.