A vibrant and flavorful jam perfect for adding a spicy-sweet kick to your dishes.
Chop the red and yellow bell peppers and jalapeños into small pieces.
Wear gloves when handling jalapeños to avoid skin irritation.
Combine the chopped peppers, sugar, and cider vinegar in a large saucepan.
Stir well to ensure the sugar dissolves evenly.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Keep an eye on the mixture to prevent it from boiling over.
Stir in the pectin and continue boiling for 1 minute.
Ensure the pectin is fully dissolved for proper setting.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
Wipe the jar rims clean before sealing to ensure a proper seal.
Process the jars in a water bath canner for 10 minutes.
Adjust the processing time based on your altitude if necessary.
Allow the jars to cool completely and check the seals before storing.
Store in a cool, dark place for the best shelf life.
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