Wearing gloves, cut the ends off the jalapenos, and slice each in half lengthwise. Scoop out the seeds and as much white membrane as possible.
Place the jalapeno halves in a glass bowl, and cover with hot water. (There's no need to boil the water, just use the hottest tap water possible; this will pull alot of the spicy oils out of the jalapenos.) Let sit for at least 20 minutes.
Preheat oven to 350°F Mix both cheeses, jelly and cumin together.
Slice the bacon in half, making 30 pieces of bacon.
Drain the jalapenos, rinsing well. Fill each jalapeno half with the cream cheese mixture, then wrap with the bacon half. Place the stuffed jalapenos, open side up, on a baking rack.
Bake at 350 for about 20 minutes, or until bacon is done. Let cool 5 minutes before eating,.