Place all of the ingredients except the Red Pepper Flakes into a medium saucepan.
Bring to a simmer over medium-high heat.
Reduce the heat to a low simmer and cover, cooking for 10 minutes and stirring occasionally.
Add the Red Pepper Flakes and stir to incorporate.
Remove the garlic cloves and, using a press or a knife and cutting board, dice the garlic before returning it to the pot.
Continue simmering, covered, for approximately 30 minutes, or until the jam is thick.
Allow the jam to cool in the pot or in a mason jar before serving.
To store, place in an airtight container and refrigerate for up to 1 week.