Prepare the chillies – Wash and roughly chop the red chillies. Remove seeds if you prefer milder heat.

Blend the mixture – Place the chillies, garlic, and vinegar in a food processor and blend until finely chopped.

Transfer to saucepan – Pour the mixture into a large saucepan.

Add sugar and lemon juice – Stir in the sugar and lemon juice until the sugar begins to dissolve.

Bring to a boil – Heat the mixture over medium heat and bring it to a rolling boil.

Cook until thickened – Allow the mixture to boil for 8–10 minutes, stirring occasionally.

Add pectin if needed – Stir in pectin powder if you want a thicker jam texture.

Check consistency – The jam should become slightly thick and glossy.

Fill sterilized jars – Carefully ladle the hot chilli jam into sterilized jars.

Seal and cool – Close the jars tightly and allow them to cool completely.