Pulse jalapenos, red pepper, and apple cider vinegar in a blender until the peppers are finely chopped.
In a large saucepan, whisk together the sugar and pectin. Stir in the pepper/vinegar mixture, diced Sun-Maid Dried Mango and Sun-Maid California Golden Raisins. Stirring frequently, bring to a boil. Let boil for a full 5 minutes, stirring often.
Meanwhile, set up a water bath: place a metal or silicone trivet in the stockpot. Fill with 8-10” of water and bring to a simmer.
Remove the pepper mixture from the heat and use a spoon to skim off any foam that has formed. Let cool for 2 minutes.
Use a ladle to portion into sterilized jars, leaving ¼” of air space below the rim. Seal with lids and gently tighten with rings.
Using the canning tongs, carefully lower the jars into the simmering water. Let process for 10 minutes and then use the tongs to set the jars on a clean kitchen towel. Let the jars fully cool before serving.
To serve, let a block of cream cheese come to room temperature. Pour a half-pint of jelly over the top and serve with corn chips.
