My Ghost Pepper Jelly has a nice flavor and a manageable heat level. Aside from all those other recipes, I’m also making a staple ingredient I like to keep in my refrigerator – We’re talking ghost pepper jelly. I wouldn’t add more pectin, I would just boil it a little longer and see what happens. Boil for 1 minute. Give your taste buds a big kick by adding this jelly to appetizers, cheese plates or glazes. Bring to a rolling boil and boil for 10 minutes stirring constantly. A Ghost Pepper clocks in at about 1,000,000 Scoville heat units. Did you use powder or liquid pectin? Let’s talk about how we make this ghost pepper jelly, shall we? I also put some Ghost Pepper jelly in my Peanut Butter & Jelly Sandwich Cookies and in Peanut Butter Mousse Pie. I get compliments every time I serve it! Habanero Jelly would be just as delicious as Ghost Pepper Jelly. 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. Remove from heat. And I do not think I boiled hard enough. Bring to a boil then reduce heat to low and simmer for about 10 minutes. Thank you! Hi Debbie. See the Ball Canning Website for detailed instructions on water bath canning, sterilizing jars and other important information. I love it too. Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so. 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. Be careful, the jelly can boil over very easily (mine did). September 28, 2016 by Eileen Gray 23 Comments. In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Will add plenty of scorch to appetizers, cheese plates or a pan sauce o used green bells for the 5 pepper and red bells for the 12 pepper one Makes great holiday gift. Even though you are straining out the ghost peppers, the resulting jelly is quite hot. I just made a batch using Serrano peppers. Definitely a first time error. So much of the work is already done! A canning funnel makes getting the hot jelly into the jars much easier and neater. Don’t move the jellies or jams for at least 12 hours after you’ve made them, or you risk breaking the gel. Tame the heat of these firecrackers by making a delicious hot pepper jelly. So good. I love it spicy, and hopefully you do, too. In a food processor or blender, puree the peppers with 1 cup of the vinegar. – A scorching hot, savory jelly – Comes complete with a “wicked hot” warning – Spice lovers will also enjoy our Ghost Pepper Aioli Sterilize jars and bands by washing in warm, soapy water. The method also makes for a stronger seal than simply letting the jelly or jam cool and pop. Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Your email address will not be published. Did you leave the seeds in or strained them out. Hmmm, I’ve got loads of hot peppers, what should I do with them? It was still HOT. Heat Factor: HOT. Give your taste buds a big kick by adding this jelly to appetizers, cheese plates or glazes. A rolling boil is one that does not stop when stirred. To do this, use jars that have been cleaned with soap and water, then held in hot water until you’re ready for jarring. Boil for 10 minutes, careful it can boil over. Ghost Pepper Jelly! Bring the mixture to a boil (be careful not to breath in the steam or get it in your eyes!!!). Quickly ladle jelly … Add the sugar and bring the mixture back up to a full boil. DIRECTIONS Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). Yes! The ghost pepper (aka the Bhut Jolokia) is one of the hottest pepper in the world, topping over 1 Million Scoville Heat Units. Yes, you can use powdered pectin. So I decided to make Hot Pepper Jelly with my little harvest. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images. After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Personally I’m a little afraid of the Carolina Reaper.Are they really that hot? Place them onto the canning rack, ensuring the jars are 1-2 inches below the water. As a reference point, jalapenos usually rate about 1,000-20,000 Scoville units. When working with Ghost Peppers gloves are a must, and goggles are not a bad idea. Next, add 4 cups of sugar. I can’t help myself. Tame the heat of these firecrackers by making Ghost Pepper Jelly. If you have several jars I don’t think it would hurt to try doing 1. Worst thing to happen would be that it wouldn’t set up. The flavor is really great. I think Ghost Pepper Jelly in a pretty jar, wrapped with colorful ribbon, would make a lovely holiday or hostess gift. Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating. It's obviously quite a bit hotter than our normal hot pepper jelly (which is made from jalapenos), but ghost peppers have an amazing flavor that really gets to shine balanced against the sugary sweetness of the jelly. Stir in pectin and return … Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat.