Put the chillies into a food processor and pulse until they are finely chopped.
Add the chunks of red pepper and pulse again until well combined.
In a medium sized pan, over a low heat dissolve the sugar without stirring.
Scrape the chilli and pepper mixture into a pan.
Bring the pan to the boil, then leave it at a boil for 10 minutes.
Take the pan off the heat and allow it cool.
The liquid will become more syrupy, to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the chili and peppers start to become suspended in it rather than floating on it).
You will need 6 x 250ml sealable jars, with vinegar-proof lids, such re-usable pickle jars.
Sterilize your jars and leave to cool.
Ladle the chili jam into your jars.
Then seal tightly with the lids and wrap for gifts.