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Ghost Pepper Jelly Recipe

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This recipe for Ghost Pepper Jelly is from Grandma Middleton & Granny Servant Canning Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use gloves when handling peppers

3 medium 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
Directions:
Directions:
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 bath cannier.
Let set at room temperature for 24 hours out of drafts.
Store for up to 1 year.
Number Of Servings:
Number Of Servings:
7 half pint jars
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For hotter Jelly add more Ghost pepper (6)

 

 

 

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