What we call pepper jelly is essentially the same as chilli jam. The high levels of sugar do "gentle" the heat considerably, though it seems that caution with Scorpions would be very wise! Over 1,000,000 Scoville units? Now that's hot! I'm not sure whether you had in mind using some lime juice in lieu of a portion of the cider vinegar or adding lime juice as additional liquid. If it's additional liquid it will change the ratio and may soften the set. It really depends on the amount. With the pectin sugar you do have some leeway, but it's definitely an experiment. Carol

I can answer a bit about what Coconut Milk (Cream) is. The raw coconut meat is ground and compressed and the juice from it is the Coconut Milk. (The locals (Samoans, Tongans, other Polynesians, etc.) call it Coconut Cream.) The first pressing is the best, of course. (Think of the different types of Olive Oil.) Then the coconut meat is run through the pressing machine again, this time adding some water ... and that product is labeled Coconut Milk. Most all the Coconut Milk we can purchase now is from SE Asia, where tin is cheap, so the product can be produced, canned, exported and sold very reasonably. The Coconut "Cream" is not allowed to be labeled such in the US, because of the USDA definition of what constitutes "cream", so it's called milk. Many companies have two or more different products or labels, indicating the quality, the fat content, the amount of water added, etc. You probably have a favorite brand, and you might prefer a more expensive brand and that's probably because it has less water added, so the flavor is more intense. Incidentally, there's a youtube video showing a Samoan fellow gathering, cracking, and grating a coconut, then squeezing the cream out of the grated meat. (You'll notice he has a New Zealand accent, as most Samoans from Western Samoa do -- because up until the early 1960s the country was a NZ protectorate, and that's the English they were taught. American Samoans speak with an American accent.) In 1997 Western Samoa changed their name back to Samoa, kind of regaining their original status prior to 1914 when it was renamed. My father's Cannery in Apia had men and women husking and peeling the coconuts much the same as the fellow on the video. The fellows used machetes to chop the husks off (which were saved and sold as copra), they used the same machetes to hack off the brown coconut shells (which were saved and sold for charcoal), and the women peeled the dark skin off the coconuts. Buckets of the white coconut meat was carried to the machines and dumped into them, and the coconut cream was squeezed out, and the cans were filled. Then the meat was run through a second time with water, and cans were filled -- and these were labeled differently. Now you know more than you ever wanted to know about Coconut Milk/Cream. Sorry, but I rarely ever get to tell anyone about my experiences there! My father's been gone 5 years now, and he sold the company to the workers, which pleases me. The people in that country have so little -- so this is something big for them. Kathy in Washington Here is a link that might be useful: A Samoan fellow showing How to Make Coconut Cream

Sorry, I wasn't clear. I was referring to the post which preceded mine which listed 6 cups of fruit to 1 cup of sugar+Splenda. I meant that was a spread as opposed to a jam. If we were picky, the traditional definition of jam is that it has more sugar than fruit and has chunks or fruit pieces. But really, who cares? It only matters to people who're labeling these things for sale. If a particular proportion of fruit:sugar works for your family, call it a jam and eat it with pleasure. The issues aren't with the nomenclature. It has to do as Dave said, with the keeping qualities of the final product and the setting properties of the mixture. Changing the fruit:sugar ratio can create difficulties which low-sugar commercial pectins are meant to eliminate. I'm not familiar with Ball No-Sugar, but if as Dave says it's like Pomona (a low-methoxyl pectin) then you have a lot of latitude. It's the calcium that sets the preserve. You can use as much or little sweetener as you wish and it can be any sort of sweetener you find preferable. There's been a lot less research into low-sugar preserves, so you just don't find as many recipes or as much guidance. Even if you don't use Pomona, if you use a pectin of the same type, there's value in visiting their website and checking out their small but helpful recipe section. Carol Here is a link that might be useful: Pomona's Universal Pectin Recipes

Why boil your jam extra time? I have never processed jam for 15 minutes, except accidentally. :-) Some recipes even say that if you sterilize the jars by boiling them for 10 minutes first, you can BWB the jam for just 5 minutes. Just follow the directions, assuming they aren't 50 years old. Marcia