Ghost Pepper Jelly Food

GHOST PEPPER JELLY - RECIPE

Ghost Pepper Jelly - Recipe image

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

Time 25m

Number Of Ingredients 7

Ingredients

1/2 pound ghost peppers (chopped (about 20-30 ghost peppers))
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lime juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops red food coloring ( if preferred - NOTE: I didn't use any for this recipe.)

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 Pepper Jelly - Bhut jolokia Jelly image

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

Ingredients

4 ghost peppers (or to taste)
12 oz red, orange or yellow bell peppers
2 cups (16 oz, 480ml) cider vinegar
6 cups (3 pounds, 1.36 kg) granulated sugar
2 pouches liquid pectin

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!

Ghost Pepper Jelly! image

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

Ingredients

3 red chili peppers (Naga jolokia ghost chili`s, washed, drained, stems and seeds removed)
3 red bell peppers, washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
3 ounces liquid pectin

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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