Ghost Pepper Jelly Food
GHOST PEPPER JELLY - RECIPE
A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. Perfect as a spread but also as a starter glaze or sauce.
Provided by Mike Hultquist
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Finely chop the ghost peppers and add them to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the ghost peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Nutrition Facts : Calories 80 kcal, Carbohydrate 20 g, Sodium 58 mg, Sugar 20 g, ServingSize 1 serving
GHOST PEPPER JELLY - BHUT JOLOKIA JELLY
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.
Provided by Baking Sense
Categories Jams & Preserves
Time 30m
Number Of Ingredients 5
Steps:
- 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 all the peppers. In a food processor or blender, puree the peppers with 1 cup of the vinegar.
- Combine the puree with remaining vinegar and the sugar in a saucepan. Bring the mixture to a boil (be careful not to breath in the steam or get it in your eyes!!!). Boil for 10 minutes, careful it can boil over. Stir in the 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 (don't over tighten the screw top). Process in hot water bath for 10 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 16 grams carbohydrates, ServingSize 2 tablespoons
GHOST PEPPER JELLY!
CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world. (Was the hottest till they found the Trinidad Scorpion Moruga Blend (Moruga Scorpion)) . Mine were orange when I picked them so I opted for orange bells. If you get red ones do use red bell peppers. If you can't find the ghost chili's just use 12 habaneros or if you dare try the Scorpion!
Provided by Rita1652
Categories Jellies
Time 45m
Yield 7 1/2 pint jars, 84 serving(s)
Number Of Ingredients 5
Steps:
- Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
- Combine puree 1 cup vinegar and sugar in a large saucepan.
- Bring to a rolling boil and boil for 10 minutes stirring constantly.
- Stir in pectin and return to a rolling boil for 1 minute.
- Remove from stove and skim foam.
- Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
- Adjust caps process 10 minutes in boiling water canner.
- Let set at room temperature for 24 hours out of drafts.
- Store for up to 1 year.
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Buy hot sauces, ghost pepper dry rubs & hot n’ spicy dip mixes, hot pepper jellies, hot mustard & ketchup, hot salsa, dried peppers & pepper powders. Also, buy Ghost Pepper, Trinidad Scorpion & Carolina Reaper seeds & plants. Online shopping, hottest #ghostpepperZ recipes, and health benefits. ph. 561.309.3719 ...
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The ghost pepper, also known as bhut jolokia (which literally means ghost pepper in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens.. In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than Tabasco sauce.
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