Ladies and Gentlemen: What a kick-butt bbq sauce -- earlier this winter/spring I mentined that a local grocer had given me some habanero peppers that I tried to make into a pepper jelly using apple juice as a bulk agent. It didn't set and ended up as a thick syrup. Tried it on some country style pork ribs yesterday as a brush-on bbq sauce, hotter and sweeter than your first kiss! Great flavor on the ribs, and good heat, too. Also have been using it as a stir fry sauce, and good on ice cream as well. Now I suppose that the next batch I try will set up as jelly and I won't be able to duplicate the syrup. Nels in ND