Start by washing, drying, and chopping the jalapenos and red bell pepper into chunks. Wear gloves if sensitive to spice.

Place the chopped peppers in a food processor and pulse until finely minced. You’ll need about 4 cups of minced peppers total.

In a large, heavy-bottomed pot, combine the minced jalapenos, red bell pepper, apple cider vinegar, and sugar. Stir well.

Bring the mixture to a boil over medium-high heat while stirring constantly. Reduce heat to medium-low and simmer for about 10 minutes.

After simmering for 10 minutes, stir in the powdered pectin until completely dissolved.

Increase heat back to medium-high and bring the mixture back to a rolling boil. Boil for about 1-2 minutes while stirring constantly.

Perform a gel test by placing a small amount on a chilled plate. If it sets as desired, it's ready; if not, continue boiling for another minute.

Remove the pot from heat and skim off any foam that may have formed on top.

Carefully ladle hot jam into jars while it's still warm. Store in the fridge once cooled down.