Last year I grew a Scotch Bonnet chilli plant. It was hot, of course. This year I thought I should grow one that was a little less hot. I chose a plant called Paper Lantern because it looked pretty on the label. I hadn't quite grasped the fact that it's also very hot. In fact, hotter than the Scotch Bonnet. So I had a lot of hot chillies to use up. To turn the heat down a notch or two, I combined the chillies with plain old peppers (sweet or bell peppers that is) and made this Pepper and Chilli Jam, which will spread nicely on such things as burgers and sausages but will also stir easily into casseroles and stir fries without causing you to reach for too much iced water. Not that there's anything wrong with a hot sauce in my view. I used up the rest of the chillies by making some of my usual Tomato and Chilli Jam , some hot Chilli Ketchup (a similar sort of recipe but a thinner result) and some Caribbean Pepper Sauce. I used the recipe you can find here for the latter.