First thing when making the jam is to sterilize the jars and lids. Wash them thoroughly and make sure they are well dried before adding the jam inside. You can easily use the dishwasher at high temperature setting or in case you don't have one just wash the jars and dry them in the oven (275 F, 130 C) until completely dry and keep them hot until the jam is ready. It is important to keep the jars hot to prevent them from breaking when you fill them with the hot jam.

Put the chillies and red pepper in the bowl of a food processor and pulse a few times until you reach your desired consistency.

Meanwhile place the vinegar and sugar in a large sauce pan and simmer for about 20-30 minutes until the sugar is dissolved and forms a sort of syrup.

Add the salt, chillies and red peppers and simmer for another 30 to 60 minutes. Make the test with a cold plate.  Let the jam cool on the plate and if it crinkles and holds it is done. If not continue cooking and repeat the test until the right consistency.

When jam is done,  carefully pour the hot jam into the warm jars and place them to a cloth covered counter. Add the lids, cover with the cloth and let them cool on the counter until the next day.