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I really want to try some more unusual tropical fruits with South American peppers.

I finished off the last jar of Blueberry-New Mexican Chile Jam that I prepared using the recipe in "Sweet Heat". I used it for cheese plates and as a base for both grilled meat sauces and BBQ. But I wanted to improve it. Adding the powdered chile at the end just did not result in the texture I...

The great Augusto Pable and Yabby You are my choices

If you do like the chocolate and mint combo, you may consider infusing the cream with leaves of the "chocolate mint" plant. It makes a great syrup and can be aa based for other flavorings. I have used the infused cream for ganache before.

Thanks for the welcome messages! The Pineapple-Lemon Drop Jam turned out well and has a mellow yellow color. I should be a winner with goat cheese or cream cheese. Today's project is a rework of Dave Dewitt's recipe in "Sweet Heat" for Blueberry-Ancho Jam. I made it twice before and, perhaps...

I have been making hot sauces for decades but have found new excitement after retirement with all the pepper varieties I can now grow. I am also getting ready to try fermented hot sauces. Like many, Dave DeWitt's books started my journey when they was first published. Before that, I was trying...