Prepare the jalapenos and red bell pepper by washing, drying and chopping into chunks.

Place in the food processor and use the pulse/chop setting until the peppers are finely minced. You need 4 cups of finely minced peppers total for the jam.

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

Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally.

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

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

To check if the jam has reached the desired consistency, you can perform a gel test. Place a small amount of the hot jam on a chilled plate and let it cool for a minute. If it sets to your desired consistency, it's ready. If not, continue boiling for another minute and test again.

Once the jam has reached the desired consistency, remove the pot from the heat. Skim off any foam that may have formed on the surface.

Carefully ladle the hot jam into jars, and store in the fridge.