"TBI" wrote in message
...
Hmmm... like your thinking. Athough I'm trying to for a rich smoky sweet
flavour as opposed to a chilli monster.

Gonna play with red peppers and apples - might be easier (bloody will be)
than fiddling with making pectin.

Might work out a little cheaper than pure pepper as well.

Genius... thank you


Bin thinkin' that's the best bet for your flavor - Hot Apple Jelly. Tell
us what you're going to call it. I called the blackberry serrano jam Hot
Love. Only it wasn't very hot. All that sugar takes the hot out.
You might want to think about using dried chipotle (smoked ripe/red
jalapenyos) for that different taste. Even better, fresh smoked. I think the
green jalapenyos have a crisper, greener taste (for the crabapples?) and the
smoky chipotles maybe for aromatic winesaps (my personal favorite which I
cannot get here in the high west Texas desert). Barb has also posted a
raspberry (cherry?) chipotle stuff that is very very fab.
Edrena
I love hot stuff