Try a mixture of Bhuts and another chile such as Jalapenos?

kentishman, I considered that. I would need to make a trip to the grocery store and buy some since I do not have any of my own right now. I was hoping to just make a small batch of something with what I have on hand this afternoon.

Another thought was to use carrots. A carrot/pepper jelly swirled into cream cheese with roasted pecans sounds interesting.

My jars are sterilizing right now, so I guess I will decide on something soon.

Finished. I just used 7 peppers. I was going to use 13, but my wife talked me out of it. It made a half dozen 4oz jars.

I tasted a dab of the syrup. It was plenty hot, but tasted great. I think it will go well as an appetizing cracker spread on Thanksgiving Day.

I posted a pic to my Facebook page.

Here is a link that might be useful: Don Elbourne on Facebook

Peppers are low acid so if you're following a tested recipe, you can safely change/mix pepper varieties as long as the volume equals the recipe amount.

4 cups seems like quite a few peppers for a small batch canning recipe but if you trust it, you can tone down the Jolokia heat by using one cup Jolokia and three cups Bell.

See the link below for another popular jelly, Habanero Gold. I've made both versions subbing Jolokias for Habs with great results.

Here is a link that might be useful: Jelly recipes

Update: I cracked open a jar and spread the Bhut Jolokia Pepper Jelly on wheat thin crackers. It came out tasting very good, although a little stickier than standard jelly.

I think I may try another batch this afternoon. A few drops of red food coloring might go into this one. The first batch looked sort of plain with just a few pieces of chopped peppers floating in the top of a clear jelly.

Question: I read somewhere that you can put jelly in the microwave for a few minutes to liquify it and then pour it over cream cheese. Does that work? I would hate to ruin a jar of jelly.