If you love this recipe as much as I do, please consider giving it 5 stars. I grew so many ghost peppers, I have to figure out what to do with them! Add an extra minute per 1000 feet elevation over 1000 feet. In fact, I’m using Ghost Pepper Jelly to make a glaze for salmon for dinner tonight. Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. On sandwiches, on pork chops and (my new favorite) in Peanut Butter & Jelly Cookies. Sterilize jars and bands by washing in warm, soapy water. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Mine were orange when I picked them so I opted for orange bells. Highly recommended. Boil for 2 minutes, stirring constantly. It’s a flavorful snack. Have you ever had this happen before? I love it too. Add 1 minute of boiling time for every 1000 feet of altitude. Wipe the rims of the jars with a clean, moist paper towel. My wife and I just made a batch of jelly using this recipe, we used datil peppers instead of ghost peppers. But you might want to use all jalapenos instead of a mix of hot and sweet peppers to get a little heat. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. https://www.chilipeppermadness.com/recipes/ghost-pepper-jelly I’ve used it with rice, eggs, ribs, chicken wings, cheese and crackers, garlic bread, a dollop in soup…bottom line this Ghost Pepper Jelly goes with anything you can imagine where a nice sweet heat is needed. Stir in pectin and return … Ghost Pepper Jelly is made with Ghost Peppers, or Bhut Jolokia, one of the hottest peppers on the planet. Any advice? DIY Chipotle Peppers – How to Make Chipotle Peppers at Home ». Make sure to follow the times listed in the recipe for cooking the jelly, especially once the pectin is added. Unlike my Jalapeno Jelly Recipe, which is nice and sweet with a touch of spice, this recipe packs some heat! Hot pepper jelly made from our own ghost peppers grown right on our farm! Will add plenty of scorch to appetizers, cheese plates or a pan sauce Yes, this is a sweet jelly recipe. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water. Don’t move the jellies or jams for at least 12 hours after you’ve made them, or you risk breaking the gel. Recipe - Food.com. So I decided to make Hot Pepper Jelly with my little harvest. The flavor is an intense sweet chili flavor, and the heat does not kick in for 30 – 45 seconds. Here are answers to some questions I get on making jellies and jams. Hi! Definitely a first time error. Seriously, though, I grew a lot on purpose because I LOVE using ghost peppers in several different recipes, from making homemade ghost pepper powder to fresh ghost pepper salsa to picante style ghost pepper salsa, ghost pepper wings and so much more. In a good way, though, my spicy food loving friends. Ghost Peppers, or Bhut Jolokia, are one of the hottest peppers on the planet. Ghost peppers have a great amount of heat, even though you're straining them out. I’ve never heard of datil peppers, have to look them up. Bring to a rolling boil and boil for 10 minutes stirring constantly. As an Amazon Associate I earn from qualifying purchases. Super delicious!! Perfect as a spread but also as a starter glaze or sauce. I’ve never made jam before and I followied the instructions perfectly when I made this recipe last night, but it seems to be very runny this morning like it didn’t set in the jars. Your email address will not be published. Directions Step 1 After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. II have made and eaten Carolina Reaper jelly using 5 and another time 12 peppers- the 5 pepper receipe is really good, the other is hot but tasty and serves well with cheeses and meats for those who enjoy a hot jelly. The Carolina Reaper is the currently the hottest of the hot. A rolling boil is one that does not stop when stirred. How To Can Homemade Hot Pepper Jelly. If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly. Ghost Peppers were the hottest pepper in the world until being dethroned in 2011. Bring your Ball® Canning half pint jars to a simmer in your water bath canner, and have the lids in warm water in a small saucepan. Check out my Pickled Jalapeno Peppers and DIY Chipotle Pepper recipes for more ways to preserve hot peppers. More ghost pepper recipes, my friends! Thanks for your advice!! Boil hard for 2 minutes, stirring constantly. Properly sealing jellies and jams is important for longer keeping. Ghost Pepper Jelly. Josh at SkewToob demonstrates how to make ghost pepper jelly. Step 2 I used liquid. Required fields are marked *. Got Habaneros but no Ghost Peppers? Chop all of your peppers, and measure out your other ingredients so they are ready to … And should a seed them? if preferred - NOTE: I didn't use any for this recipe. Bits of pepper on the rim might prevent the lids from sealing properly. I get compliments every time I serve it! How much is 2 pouches of liquid pectin. Your jellies and jams should last a year this way, but the flavor is still best if used within a few months. 6 cups (3 pounds, 1.36 kg) granulated sugar. Although, many markets have been sold out of canning equipment. Yes, you can use powdered pectin. Chop all of your peppers, and measure out your other ingredients so they are ready to use. I used a combination of ghost peppers and sweet bell peppers cause I’m too chicken to eat a jelly made from only ghost peppers. The flavor is really great. Stir in the pectin, return to a boil and boil 1 minute, keep stirring. CAUTION! Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. DIRECTIONS Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). That’s what I used. You stated 12 oz of r ed, yellow, or orange bell peppers…This is the amount after choping, right? Thanks! Give your taste buds a big kick by adding this jelly to appetizers, cheese plates or glazes. But you could still store it in the fridge and use it in marinades, salad dressing, etc. Bring to a rolling boil and boil for 10 minutes stirring constantly. It’s spicy and flavorful. Here is a link to the jam/jelly jars that I personally use and prefer. Don’t forget to tag us at #ChiliPepperMadness. The sweetness from pure cane sugar and red bell peppers helps balance the spice for a flavor heat seekers will love. Bring the mixture to a quick boil and simmer it for about 10 minutes to let the flavors develop. I’ve tried the jelly on cheese and crackers, on a peanut butter sandwich and we even used it as a condiment for breaded pork chops. You asked for a punched-up version of our Hot Pepper Jelly, so we brought in the big guns, incorporating ultra-hot ghost peppers into this jelly. Did you use powder or liquid pectin? Pour in 1-1/4 cups vinegar, 1/4 cup lime juice, and a teaspoon of salt. Sterilize 8 half pint or 4 pint jars and lids by boiling for 10 minutes or running through the "sterilize" setting on your dishwasher. Hot pepper jelly made from our own ghost peppers grown right on our farm! Ghost Peppers are really, really hot. Ghost peppers are hot! I don’t normally comment on recipes, but I just have to say that this is THE BEST pepper jelly! Good luck and let us know how it goes. After proper cooling, check the seals and store in a cool, dry place. Be careful, the jelly can boil over very easily (mine did). Combine puree 1 cup vinegar and sugar in a large saucepan. Add the powdered pectin with the pepper puree and the vinegar to the saucepan. All demo content is for sample purposes only, intended to represent a live site. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Thanks, Heather!! Next, add 4 cups of sugar. First time jelly maker here and don’t want to mess it up. The sweetness from pure cane sugar and red bell peppers helps balance the spice for a flavor heat seekers will love. I love this recipe and like others, have a hard time turning down those asking for a jar. — Mike H. Hi, Everyone! Step 3 Bring the pot up to a boil, and then add the pectin. I was wondering if powdered pectin can be used and if so, what alterations need to be made. I’ll be sure to share! Hmmm, I’ve got loads of hot peppers, what should I do with them? I wouldn’t add more pectin, I would just boil it a little longer and see what happens. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.