Ghost Pepper Jelly Recipe
Ghost Peppers, or Bhut Jolokia, are one of the hottest peppers on the planet. Tame the heat of these firecrackers by making Ghost Pepper Jelly. This recipe makes 8 half-pint jars of jelly.
servings
Ingredients
- 4 ghost peppers (or and chile to taste)
- 12 oz bell peppers
- 16 oz cider vinegar (2 cups)
- 3 lbs granulated sugar (6 cups)
- 2 pouches liquid pectin (see note)
Instructions
- Sterilize 8 half pint or 4 pint jars and lids by boiling for 10 minutes or running through the "sterilize" setting on your dishwasher. Set warm sterilized jars on clean kitchen towel while preparing the jelly.
- Put on gloves. Ghost peppers are hot! Stem, seed and roughly chop 4 ghost peppers and 12 oz bell peppers. In a food processor or blender, puree the peppers with 1 cup of the vinegar.
- Combine the puree with the remaining vinegar and 3 lbs granulated sugar in a saucepan. Bring the mixture to a boil (be careful not to breathe in the steam or get it in your eyes!!!). Boil for 10 minutes, keep an eye on the pot as it can easily boil over. Stir in 2 pouches liquid pectin, return to a boil and boil 1 minute, keep stirring.
- Ladle the jelly into the sterilized jars, leave 1/4" head space. Wipe the rims of the jars with a clean, moist paper towel. Place 2 piece lids on the jars. Process in hot water bath for 10 minutes. Check the seals before storing in a cool dark place. If any jars don't seal refrigerate them and use first.
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Notes
See the Ball Canning Website for detailed instructions on water bath canning, sterilizing jars and other important information.
If you use powdered pectin instead of liquid pectin make the following changes to the recipe. Whisk the pectin with the sugar and put it in the pot before adding the pepper puree. Boil for 10 minutes as listed in the recipe. Powdered pectin needs more cooking time than liquid pectin.
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