In a heavy-bottom saucepan, add the raspberries, jalapeno peppers, and lemon juice.
Bring the mixture to a full boil (roughly 5 to 10 minutes). Add pectin. Stir continually until the pectin is fully dissolved.
Add sugar and return to full boil (roughly 1 to 2 minutes), continually stirring the jam until sugar has fully dissolved.
Skim and discard any excess foam.
Ladle jam into clean, warm 1/2 pint jars.
Add lids and rings, process jars in a hot water bath or steam canner for 10 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.