I was asked to develop a recipe for HOT PEPPER JELLY because Hot-Hot-Hot to spread over cream cheese and brie cheese for an hors d'oeuvre could not be found in the stores. I Googled dozens of recipes, all that offered instructions that were adverse to my marmalade successes. They said to cook the hot peppers with sugar and then add either liquid or powdered pectin. No-No-No! The jelly didn't jell, and I had to label it "HOT PEPPER SAUCE". So, I shredded all the recipes from the net and developed my own. It is fabulous! Only problem is that my throat is still burning from breathing in the fumes. So, if you make it, wear latex (or latex-free) gloves to protect your hands and Dark Glasses to keep your eyes from tearing. And, here it is: The Champion of Champions HOT PEPPER JELLY WITH LIME AND GARLIC. Sorry, it is not in any of my cookbooks. Maybe next time!!