If you want to protect your hands, trim, halve, and remove the seeds from the red chilies. Peel the garlic cloves and put them in a food processor with the peppers. Pulse the processor until the peppers are finely chopped.

Put the chili mix into a pan with high sides and set it over medium-high heat. Add the sugar and vinegar and stir everything together well.

Take a sharp knife and poke holes in the Scotch bonnets. Then, add them to the pan with 1 teaspoon of sea salt.

Once it starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until it gets thick, shiny, and half as much.

Fill clean jam jars with the mixture. If you like it hot, leave the Scotch bonnets in. If not, take them out and store the jam in a cool, dark place until you need it.