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JALAPENO PEPPER JAM 
3/4 c. seeded fresh jalapeno peppers
3/4 c. seeded fresh red bell peppers
1 1/2 c. vinegar (cider or raspberry)
6 c. granulated sugar
1 bottle or 1 box pectin

Grind the peppers with the vinegar in a blender. Place in a saucepan and bring to a boil. Meanwhile, measure out the sugar carefully. (If you try to reduce the sugar, it won't gel. The chemistry is precise.) Prepare according to the pectin formulation you are using. Bring to a full, rolling boil for at least one minute. (Different pectins have different directions.) Bottle in sterilized jars to within 1/8 inch of the tops, seal lids and invert the jars. Can be stored at room temperature. After you've made this a time or two you can vary the hotness by changing the proportion of jalapeno to bell peppers. Try this to jazz up a peanut butter sandwich or on a bagel with cream cheese or on a blue corn muffin!
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