I'm not going to give you a recipe, as I don't have one, and would have to come up with one. I will however, give you some pointers. 1) I know you're not in permanent accomodation, but grow your own chillies through summer, and freeze them. At the peak of the season you will pay around $3/kg for them, and in winter, you can pay up to $35/kg. One bush will generally supply you for the entire year. 2) To make a jam, you can't just rely on reduction to form a jelly. You will get a thick sauce, but not a jam. To make a jelly, you need some kind of thickener. In jam making, this is usually done with pectin. You can buy pectin in the supermarket as a product called "Jam Setta" (it's in a blue sachet, and usually fairly hard to find, in the same aisle as the sugar/baking goods). You can get your own pectin in if you put enough lemon juice/zest etc, but then you're heading into sauce territory, not jam. I personally feel just sugar/water/jamsetta/chilli/salt is going to be pretty bland (and if you've seen my chilli sauce recipe, it has so many ingredients, as I love the flavours). After a little googling, I'd start with something like this as a base recipe, http://www.taste.com.au/recipes/24264/chilli+jam but just slice the chillis in half and "bruise" them rather than process them, and add jam setta and possibly a little more water and vinegar.
