Crafting this jam is an enjoyable process that fills the kitchen with enticing aromas. Here’s how you can make it at home:

1. Start by washing the jalapeños thoroughly. Remove the stems and seeds, then finely chop them. If you’re using a bell pepper, chop it as well.
2. In a large saucepan, combine the chopped jalapeños, apple cider vinegar, sugar, salt, cumin, and smoked paprika. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once boiling, reduce the heat and let it simmer for about 10 minutes.
4. Add the fruit pectin, stirring constantly. Bring the mixture back to a rolling boil and cook for 1-2 minutes until it begins to thicken. The scent will remind you of my childhood home, where simmering pots were a staple.
5. Remove from heat and skim off any foam that may have formed on the surface. Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace.
6. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure proper sealing. This step brings back memories of preserving summer’s bounty with my family.
7. Let the jars cool completely at room temperature before storing them in a cool, dark place. Your jam is ready to enjoy!

From my experience, this process not only preserves flavors but also creates a sense of accomplishment that’s hard to beat.