You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It’s fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats.
Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.