Prepare jalapeños and bell pepper by washing and drying and chopping into chunks. Then add to a food processor or blender. Pulse/chop til finely minced. Need 4 cups total for jam.

In a large heavy bottomed pot add minced peppers, vinegar, and sugar. Stir well to combine. Bring mixture to a boil over medium-high heat stirring constantly. Once at a boil reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally.

After 10 minutes of simmering stir in the powdered pectin til completely dissolved. Then increase heat again to a medium-high and bring back to a boil. Boil for at least 1-2 minutes, stirring constantly. To check if jam is at the right consistency, perform a gel test.

Place a small amount of hot jam onto a chilled plate and let cool for 1-2 minutes. If, the jam sets to your desired consistency its done. If Not, then keep boiling and check every 2 minutes doing the gel test again til you reach your desired doneness.

Once your desired consistency is reached, remove pot from heat. Skim off any foam that may have formed on top. Then carefully ladle into jars and store in the fridge til ready to use. Usually 24 hours and then serve and enjoy 😋💕.

Note
** I let my jam set in fridge for 24-48hrs. Before using to give the jam time to set up and thicken and for the flavors to marry together.
*** I also love using and serving this jam over softened cream cheese and serving it with crackers for gatherings and special occasions. Also it makes a good sauce to baste and serve over shrimp, fish, chicken, etc...