Recipe(tried): Tips for Sugar-Free Jalapeno (& other) jams & jellies

I have made many sugar-free jams & jellies with Splenda & have some advice. Sugar brings out the flavor of the fruit used (or in this case, jalapenos), so keep that in mind when choosing which recipes you think you can use for sugar-free. The flavor of the fruit should be very strong for it to have a chance at making a good sugar-free jelly. Sugar-free jams are better, since they use the actual pulp from the fruit. I made sugar free jalapeno jelly without the pulp once, with no-sugar-needed pectin from Sure Jell, and granular Splenda. The flavor was watery, would be better if using a recipe that includes the pulp, not a strained juice. I make my regular (not sugar-free) jalapeno jelly with pulp now and it is far better. My jalapeno jelly recipe for 1 pkt. pectin uses about 11 lg. jalapenos, 2/3 deseeded (or to your taste for "heat") and 1 large green pepper, deseeded. It uses cider vinegar and a little salt and I think lemon juice as well, in addition to sugar. In general, I have had good success modifying any jam recipe I have to sugar-free, using as much granular Splenda as the sugar it calls for. It jels differently and will have a much different consistency, however.