Darklingstorm...here you go...i used red pepper flakes unstead of chilies...lots of them
I have that page marked with a sticky tab for quick reference already 
I bought a pressure canner this year, and I've been putting it to use the past few weeks - mostly canning tomatoes and beans from our garden. I've used it for some water bath canning, too - pickles and jelly. A couple days ago in a "Taste of Home" magazine I saw a recipe for basil jelly. I love pepper jelly with cream cheese and crackers as an appetizer. Basil jelly sounded perfect for that - especially since my herb garden is overflowing. So I made 6 half-pints last night. I think it turned out so pretty. There was also a recipe for Rosemary Jelly - and I'm going to make that today.
A quick question for all the experienced canners out there: My eyes apparently played tricks on me when I was making the jelly. I "read" 4 cups of sugar when I looked at the recipe - I made the jelly - and as the jars were cooling, I glanced at the recipe again and realized it was FIVE cups of sugar instead of four. I had tasted the syrup before ladling it into the jars, and it is very sweet. I can't imagine it being even sweeter. Will the missing cup of sugar make any difference other than the taste?
