Roughly chop the chilies (remove stems and seeds), bell peppers, and garlic.

In a food processor, add the garlic and chilies. Pulse until finely chopped. Add the bell peppers and pulse again until everything is evenly chopped but not puréed.

Transfer the chili mixture to a large saucepan or Dutch oven. Add the sugar and vinegar. Stir to combine, then bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer gently for about 25–30 minutes, or until the liquid has reduced by roughly half. Stir occasionally to prevent sticking. The mixture should be slightly thick but still runny—it will thicken more as it cools.

Carefully pour the hot jam into sterilized jars and seal. Let cool at room temperature. Once sealed, the jars can be stored in a cool, dark pantry for several months. Refrigerate after opening and use within 5 weeks.