This is the second time I've made David Rocco's Red Pepper Jam, or as he named his recipe, Marmellata di Peperoncino di Gioia.The first time, a few years ago, my opinion of the finished product was mixed. The taste was great, but the resulting jam crystallized and wasn't very jam-like.But the taste and colour were great. I've always loved red peppers, in any form and this jam was great on cheese and crackers, on sandwiches, and with thin slices of dried meats/sausages.I ran out of this jam sometime this year and when we picked up a few bags of red peppers on sale at the market recently, I knew I had to make this jam again.I combined the red peppers with a bag of red chili peppers I had frozen. This was a mistake.The recipe is pretty easy. You boil the peppers in a pot with vinegar until the peppers are soft. Then, you put the peppers in a food mill. I don't have one anymore (I left it in Canada many years ago) and so I forced the peppers through a mesh screen. The pepper pulp is then cooked some more with sugar until it has a jam-like consistency.I've used my frozen chili peppers occasionally this year, adding one here, another there. I'd forgotten how hot they were. As they were cooking in the pot with the vinegar, my nose could tell that they were hot.The resulting jelly, after cooling is still good. The colour is beautiful. The consistency this time is perfect. On a cracker with some cheese, the first thing you taste is sweet. Then, you pick up the pepper smell and taste (no heat, only the pepper taste). Finally, the heat builds in your mouth. It's not enough to make you cry or reach out for water, but it's hot. If you only use a little, the effect is pleasant.I've got 2 jars of jam, which should easily last us the year. I'm looking forward to trying it with sandwiches and dried meats. Give it a try, but go easy on the chili peppers