Make the calcium water by combining the calcium powder with the water in a small, clear jar with a lid. Shaking well to mix.

Thoroughly mix pectin powder into the 1/2 cup of Splenda. Set aside.

Wash jars and place them in your canner pot, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use.

Place lids in water in a small sauce pan and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

Add the chopped yellow pepper to a small food processor

PUT ON GLOVES! Wash, deseed (if desired), and chop jalapeno peppers and spicy yellow. Add to the small food processor.

Give a whiz until particles are small.

Add to a large sauce pot.

Measure vinegar into sauce pot.

Bring peppers and vinegar to a boil and simmer covered for 5 minutes.

Strain using a very fine sieve and put juice back into pot and bring to a boil.

Add 2 teaspoons of the calcium water, whisking to mix.

Add pectin-Splenda mix, stirring vigorously for 1 to 2 minutes to dissolve the pectin.

Add remaining Splenda once pectin is dissolved. Stir well and return to a full boil.

Once the jam returns to a full boil, remove it from the heat.

Fill hot jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids.

Put filled jars in boiling water in canning pot (to cover). Boil 10 minutes.

Remove from water. Let jars cool.

Check seals; lids should be sucked down.

Eat within 1 year. Lasts 3 weeks once opened.