I just put it in to make it set, otherwise it can be a bit runny. (Or could be my inexperience at jam making)
You can make apple and chilli jelly that goes with some spicy foods.
I made apple jelly one year when I was given a lot of them and thought it wasnât very interesting, but it was good with tarragon or mint added. Iâm pretty sure I even warmed it through with chilli flakes or chilli slices when I was in a hurry.
It might be lack of pectin, which apples and lemons provide. I donât know if you can buy neat pectin here.
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Perhaps you could use the jam making sugar but the recipe works for me. I definitely recommend the Thai Basil and Kaffir Lime leaves. They are not easy to find here but I grow my own.
You can get âGĂ©lifiant pour confitures Vitpris ALSAâ in most supermarkets in the cooking aisle. Itâs fruit pectin. We donât use gelatine as dead animals.
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Nor do we, Jane.
ETA I looked online and pectin doesnât seem to be hard to come by, mostly as powder or gel. Itâs a long time since I bought any and it was in a bottle then.
I donât use gelatine and Iâve never bought pectin as such.. I simply add lemon/lime juice if there is a problem with a jam not thickening⊠and sometimes the jam just needs to cook, gently, a little longer. 
Hate is a big word but overall they donât care for hot peppers as it doesnât go along the idea of Cuisine and pleasure of eating and tasting as you canât really taste much if your mouth is on fire so they are sparingly used. There a bit of spiciness to piment dâespelette which is used a little more in the South West of France and thatâs from a Spanish influence and it is used as a spice, like black pepper is. Itâs cultural to eat spicy as your mouth need to be used to and immune to the burn. In the Dom Tom they do use them quite a bit and they have some hot ones. I like hot peppers so I grow them myself. Over the years Iâve grown different ones iâm used to like poblanos and Chipotle and guajillos (which I dry or/and freeze). Every year I grow Anaheim that I roast on the barbecue as well as jalapeños and Cayenne. They are long growing season plants so itâs time to start the seeds. If you are not a gardener or donât have a garden maybe you know someone or have a friend that could grow them for you? Thatâs one thing the British and French have in common, the love of gardening (and more specifically the English and French). Peppers are fun to grow, they are near pest and disease free, very productive also and pretty plants from structure, colors and shape of leaves. I was happily surprise I could grow them so well (iâm in department 18, Cher). I grow on sandy/loam soil on fabric. I buy my seeds from the US on Ebay usually.
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Unfortunately, some of us canât really taste much unless our mouths are on fire.
Having said that, before COVID wrecked my sense of smell, and therefore taste, I used to really enjoy a Nepalese curry which would be hot but still bursting with flavour.
Chillis are not just about heat, they add flavour and depth if used well.
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Some baby 
I donât know which brand of espelette pepper you are using but in my experience (and I like chilis) the powder is easily as hot as a medium chili powder and the fresh espelette chilis range in heat but many are hotter than the average chili found in Asian stores. I buy both from producers in Espelette directly (it is a lovely place to visit and only a few hours away) and vacuum seal the powder to keep it fresh.
As others have said, there is generally a selection of chilis in different supermarkets and also on markets, even if you sometimes have to shop around a bit and, I will admit, sometimes they are not as hot as I might like (but every now and then I am surprised). And, of course, there is always online shopping (not only Amazon) and I recently had an order delvered of dried chilis and chili pastes from a Mexican and S American specialist supplier here in France. Antojitos MX : ĂPICERIE MEXICAINE - Produits mexicains en ligne
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No, I would disagree, nationality does not determine whether one likes chillies or not, it is exposure and becoming «addicted » to them. For instance the Dutch or British were exposed to them through colonising and immigration and hence use more.
I grow about 5kg a year of various varieties which I freeze, dry and make jam, sriracha and sambals. I give most away and predominately they are to persons of French nationality; one friend apparently took a jar of one of the sambals to his daughter in La Reunion.
I find cidre goes well.
As for heat, you have to have strong tasting spices to go with it, so you taste more than just the heat.
We stayed nearby for three weeks when I was on a cure and found it pretty, but a bit too touristy. And bought peppers nearby there which we judged as mild, but then we do make a lot of spicy food (not necessarily hot, just spicy). The peppers in Espelette itself they would only sell on a string at vast price, which to us was a tourist rip-off.
An Alsace Riesling goes OK, but I would not serve say a Grand Cru Rangen de Thann with spice though it could probably could take it.
Certainly nothing from Corton, or anything from the CĂŽtes de Beaune or Nuits.