I am becoming a bit obsessed with making a hot pepper jelly. I want it to have that nice pepper flavor and just the right amount of heat, plus some added dimension, that is, not simply sweet. So I am looking at one of Mimi’s red peppers that is very hot, and Cyd and Jackie G’s lemons, and a couple of Anaheim chiles I bought. I think this will use commercial pectin. The only alternative would be to use lots of apples, of course it would be nice if we could pick some from the Bennington VT campus…. And apple trees here in Los Angeles bear fruit in the spring not the fall.