My wife and I just completed a great batch of jelly’s.. First batch was Serrano/Bell pepper jam..Second one was Strawberry/jalapeño..made fresh at out ranch!! Eat with a fine cracker and your favorite cream cheese!
I used to be addicted to such things...literally addicted. I used to order tons of it from a placed called "The Amish Door" which I can't praise enough. They have jellys I have never even heard of before.
I do so "used to be addicted" as my system no longer tolerates much heat. Even a little red pepper flakes on a pizza is enough to make my life miserable. Ten years ago...I would be trying to buy those off of you.
I have not tried hot pepper jelly before. My wife and I used to make jelly from wild picked blueberries and raspberries in northern Ontario every summer, man do I miss those days. I even made a mead (technically a "melomel") combining blueberries and raspberries. It unexpectedly bottle fermented to a light effervescence and was out of this world.
Many years ago I used to grow serrano peppers and make a salsa from them. Our youngest son was probably 6 or 7 and would sit there dipping and eating, start crying, wipe his nose and then dive right back in. 42 and he still likes the hot stuff.
Mrs. Plowboy makes a Serrano and jalapeño blend hot pepper jelly as well as strawberry jalapeño jam. We sell it at the farmers markets in Baton Rouge and New Orleans and have developed quite a following.
Two nations separated by a common language...
I adore chili jam. Scotch Bonnet is delicious with crackers, Carolina Reaper finds many uses. I mix a little with tandoori rub and sesame oil to coat chicken thighs. Delicious, hot in the mouth, but the magic comes when the stomach acids break down the oil and release that heat internally. Mmmmm.
I add Reaper to Tom Yum noodle soup, to spice it up a little.
Jalapeno and pear jam as a dip for cold celery sticks takes some beating too. Sweet heat and crunchy celery.