jalapeno jelly using Splenda - suggestions

If you use regular pectin with the Splenda, it will not gel. You will need to use some other form of pectin. There is Pomonas Universal Pectin that is supposed to be wonderful. You can make no sugar, low sugar, regular sugar, etc. with it. Also, you could use Clear Jell. Clear Jell is most often used for pie fillings, but I do have info on making jams with it. It is a modidfied food starch that will not break down in canning or freezing. You use 7 T. of Clear Jell for every package of pectin called for.
Both Clear jell and Pomonas are normally ordered online.Be sure to get regular and not instant Clear jell. If it is not thick enough with the Clear jell, you can always recook and thicken with more, so I am told. Oh, Pomonas does have a phone number you can get online and call with questions. 413-772-6816 . That is the number I have for them.
Now, for the Splenda, it says on the package to use the same amount as regular sugar.Splenda has a website, at www.splenda.com.
They say that freezer jams work best instead of a canned product.They do recommend the Pomonas pectin.
I have not personally tried it, but this is the info I have on it.
Hope it helps.