Wash the jalapenos and bell pepper under cool running water. Remove the stems and seeds if you prefer less heat. Finely chop the peppers so they cook evenly and create a pleasant jam texture.

Add chopped jalapenos, bell pepper, sugar, apple cider vinegar, lemon juice, lemon zest, and salt to a saucepan. Stir everything together until the sugar begins to dissolve into the liquid.

Place the saucepan over medium heat. Stir frequently while the mixture warms. Once it reaches a steady boil, continue cooking while watching carefully to prevent the sugar from sticking.

Sprinkle the powdered pectin into the boiling mixture. Stir continuously to prevent lumps from forming. Keep the mixture bubbling gently for about one minute, following the pectin package instructions when needed.

Reduce the heat slightly and continue cooking for several minutes. The mixture should become glossy and slightly thicker. Remember that the jam will continue thickening as it cools.

Place a small plate in the refrigerator before cooking. Spoon a little hot jam onto the chilled plate. Wait briefly, then check whether it sets softly when pushed.

Remove the saucepan from the heat. Carefully ladle the hot jam into clean, sterilized glass jars. Leave appropriate headspace according to your jar and preservation method.

Wipe the jar rims carefully before closing the lids. Let the jars cool at room temperature. The jam should become noticeably thicker as it reaches room temperature.

Once cooled, serve the jam with cream cheese, crackers, toasted bread, or grilled meats. Use a clean spoon each time for serving. Refrigerate the jam unless using a tested canning method.