Combine the peppers (leave seeds in for more spicy hotness or remove part or all for less), sugar, vinegar and lemon juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
Pour the mixture into a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
Skim off any foam that rises to the surface.
Decrease the heat to low and simmer for 5 minutes.
Stir in the pectin, and increase heat to medium-high. Bring to a boil.
Remove from heat and cool. The jam will set as it cools.
Melt paraffin wax and pour over jam - just enough to cover jam.
* You may substitute some bell peppers in place of jalapeno's for less heat.
Makes approximately 6 pints. Store in cool, dark area for up to 1 year.
Jam is served in photo with cream cheese and lahvosh crackers.. Also good with fresh mozzarella.