There is a recipe for hot pepper jelly in Jane Butel's book, 'Hotter Than Hell.' The recipe calls for 3 large red bell peppers and 6 to 8 jalapenos.
I've had a bumper crop of serrano chiles, but ripening from green to red has been very slow. I did not use any bell peppers in my latest batch of hot pepper jelly.
About 4 red savinas (hottest of the habanero clan), 8 ripe jalapenos, and about 5 dozen green serranos were prepared for the jelly. This batch was labor intensive because all the chiles had to have their seeds removed. Removing seeds from 3 bell peppers is easy.
Seven 1/2 pints were produced from this batch that was made yesterday (04Sep05), and one of the jars was sampled for lunch today. I made a peanut butter and jelly sandwich with rye bread. The jelly was a success and worth the intensive labor.
Happy Labor Day Y'all