Include equal areas sugar and fruit per pound and increase three jalapeños per pound (seeded) and allow to simmer right until it reaches 220. When you are producing jelly, you’ll have to boil the fruit first, then put it through a cheesecloth to strain. I'm using green Jalapeno peppers simply https://jeffreyjsxsu.ssnblog.com/30489688/beijing-red-pepper-for-dummies