Begin by washing 8-10 fresh jalapenos and 1 large red bell pepper under cool running water. Pat them dry, cut off the stems, slice the peppers in half, and remove the seeds if you prefer less heat. Chop them into large chunks.

Place the chopped jalapenos and red bell pepper into a food processor. Pulse until finely minced to yield about 4 cups in total.

In a large, heavy-bottomed pot, combine the minced peppers with 1 cup of apple cider vinegar and 5 cups of granulated sugar. Stir until well combined.

Set the pot over medium-high heat and stir continuously until the mixture comes to a boil. Reduce heat to medium-low and let it simmer for about 10 minutes.

Add 1 package of Sure Jell powdered pectin to the pot. Stir well until dissolved, then return to medium-high heat and bring back to a rolling boil for 1-2 minutes.

Perform a gel test to check consistency. If it holds shape on a chilled plate, it's ready. If too runny, boil for an additional minute and test again.

Remove from heat and carefully pour the hot jalapeno jam into sterilized jars, leaving about 1/4 inch of headspace. Allow to cool to room temperature before refrigerating.