I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself though, as it didn't feel like it could hold up on its own. My question is if anyone has any ideas for how to combine it, or use it in a dish/complete meal?  Some ideas I have are:   An inbetween dish to clear the palate - I found that the spiciness of the paprika and the watery-ness of the jelly was good in clearing the palate of meaty tastes Some savoury jelly, like on the top of pate  
This would probably be good as an ingredient in a barbecue sauce, assuming the jelly will mix into the other components. 