Jalapeno Jelly

In the cool of the early morning, I cooked up a batch of jalapeno jelly, producing six 1/2-pint jars.  I used all ripe and red jalapenos, and contrary to the recipe, did not remove any seeds or membranes from the peppers.  Last year I followed the directions, removing all the aforementioned pepper parts. Not enough zing in the jam!  Can't wait to taste this year's version!