Here it is. You can use any hot chiles that you can find in the market. I use a mix of chile types, but it can also be made with a smaller variety.
BEAR'S NUCLEAR NAPALM CHILE JELLY
12 oz red bell pepper flesh (about 2 large bell peppers)
12 oz hot red chiles, stemmed
1/2 c fresh lime juice (about 4 limes)
1 1/2 c cider vinegar
4 c sugar
3 oz liquid pectin
1 T no-sugar powdered pectin
1. Sterilize jars for 10 minutes in a boiling water bath.
2. Put half the chile flesh in blender or food processor with the lime juice and blend to a mash. Pour into bowl.
3 Put the other half of chile flesh in the blender with 1/2 c cider vinegar. Process into a mash. Add to first batch.
4. Put on protective gloves! I'm not kidding! Place the mash into a jelly bag (or four or so layers of cheesecloth) and squeeze out all the liquid. Reserve all liquid and discard the spent solids. Get rid of the gloves before touching anything! I mean anything! Should yield about 3 c of liquid.
5. Add enough cider vinegar (about 1 c) to make 4 c liquid and place into stock pot.
6. Bring to a simmer and add sugar, stirring to dissolve.
7. Once the sugar is dissolved, add pectins and stir well.
8. Boil until jelling stage is reached (cold-plate or cold-spoon testing method recommended).
9. Ladle hot mixture into sterilized jars and affix tops and bands.
10. Process the jars for 10 minutes in a boiling water bath.
NOTES
Mix the peppers and chiles based upon how hot you want the jelly. The 50/50 balance suggested about is pretty hot! Use a higher ratio of hot chiles to bell peppers on your own responsibility.
