Cran-Raspberry Jalapeño Jam

I made this for Christmas one year as gifts, but it's great anytime of year. Delicious served over a block of cream cheese with crackers for an appetizer, or as a glaze for grilled chicken or pork.

1/2 pt. fresh raspberries
1/2 lb. fresh cranberries
4 jalapeño peppers, seeded
5 cups sugar
1/4 c. lemon juice
1/2 c. cider vinegar
1/2 c. white vinegar
1 pkg. liquid pectin

Process berries and jalapeños until finely chopped but not pureed. Combine all ingredients except pectin in a large saucepan and bring to a full boil; boil for 5 minutes stirring frequently. Add pectin, boil 1 minute more. Ladle into 6 - 8 oz. jars and process for 10 minutes.