Hi smee,
I made a few batches of Chilli jam with my chillies, great for adding to sauces & stews etc & easy to make; de-seed & remove the white membrane from your chillies [remember NOT to touch your eyes, that hurts ] slice or chop finely, place in a pan with an equal amount of sugar, you can also add a little ginger and garlic also chopped finely. Add an equal amount [by weight] of sugar and bring slowly to a simmer. place a saucer in the freezer and when you think the chillie syrup is thickening get the saucer out of the freezer and place half a teaspoon of syrup on it, leave for a minute or three and the push it sideways on the saucer with your finger; if it wrinkles the chillie jam is ready to be placed into a warm clean steralised jar [I use kilner] keeps for over a year in a cool dark place, makes lovely xmas pressies too