Ghost Pepper Jelly – Bhut jolokia Jelly

Name: Ghost Pepper Jelly – Bhut jolokia Jelly
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
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

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 7

Cost: $1.52 /serving

Author : Baking Sense

Ingredients

Remove All · Remove Spices · Remove Staples

4 ghost peppers (or to taste)12 oz red, orange or yellow bell peppers2 cups (16 oz, 480 milliliters) cider vinegar6 cups (3 pounds, 1.36 kg) granulated sugar2 pouches liquid pectin

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.