My favorite is made with datil peppers and served over cream cheese with a cracker. Recently made a batch out of deveined and deseeded scorpion peppers. It was really good flavor wise, but still a little on the hot side for most of my taste testers. I have a tremendous bush of ghosts growing (already picked about 3 lbs of pepper off of it) but haven't tried any for jelly. First year growing the reaper. Not sure anyone but me would eat it. How about you?