I made the Hot Pepper Jelly from the recipe I posted earlier this month, and it's not hot. Not hot enough for me, anyway. It was a very easy recipe, and it does look pretty, but it could have had at least twice the jalapenos that it called for, or I should have left a few of the jalapeno seeds in it. It's also a chunky jelly, with bits and pieces of pepper floating throughout, rather than a clear jelly. I don't mind that at all, but I do think I'll try another recipe the next time.
When spread onto a butter cracker with cream cheese, it needs to have a good "bite".