here's one page-
http://jilliciousdiscoveries.blogspot.com/2009/10/monday-must-have-make-homemade-fruit.html
Cherry Syrup
Adapted from So Easy to Preserve, pg. 225
Yields = About 3 pints
3 cups prepared cherry juice
3 cups sugar
1/2 cup corn syrup
3 Tbsp. lemon juice
To Extract Juice
If you own a juicer/steamer, this is a great way to extract juice from fruits and vegetables. If you don't own one, here is a link that explains how to extract juices using a saucepan.
To Make Syrup
1) Sterilize canning jars. Combine ingredients in a saucepan.
2) Bring to a rolling boil and boil one minute. Remove from heat and skim off foam.
3) Pour into hot half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids.
4) Process 10 minutes in a Boiling Water Bath.
*If you will be using syrup right away, you don't need to process in a water bath. When the syrup is cool, store in the refrigerator.
And recipe I have is-
2 cups fruit juice
3 cups sugar
1/2 cup water
1/2 bottle liquid pectin or 1/2 box pectin
stir juice and sugar together in large bowl until sugar is dissolved. Mix water and pectin in small sauce pan and boil 3-5 minutes, stirring constantly. Remove from heat and stir into juice mixture. Stir until well mixed.
keeps up to 1 month, hot water bath for longer storage
I've done a lot of jellies and once in a while they don't set up. I think pectin would work good, just have to play around with a couple batches. Not sure how/when you'd add the chiles or if they would be just strained like the fruit.
You'll probably just have to try a few batches. One good thing about pectin, if it's too thin, you can re-processes it with more pectin. There's directions on the box or on the Certo website.
Just keep very detailed records and measure everything exactly.