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.
Ghost Pepper Jelly Recipe
More ghost pepper recipes, my friends! I can't help myself. I grew so many ghost peppers, I have to figure out what to do with them!
I grow them often because I LOVE using ghost peppers in several different recipes, from making homemade ghost pepper powder to fresh ghost pepper salsa to picante style ghost pepper salsa, ghost pepper wings and so much more.
Today we're making a staple ingredient I like to keep in my refrigerator - We're talking ghost pepper jelly. It's the perfect mix of sweet and heat.
Beware, though. Unlike my Jalapeno Jelly Recipe, which is nice and sweet with a touch of spice, this recipe packs some heat! Ghost peppers are no joke. Even though you are straining out the ghost peppers, the resulting jelly is quite hot.
Let's talk about how we make this ghost pepper jelly, shall we?
Ghost Pepper Jelly Ingredients
- Ghost Peppers. Chopped.
- Granulated Sugar.
- Cider Vinegar.
- Lime Juice.
- Salt.
- Liquid Fruit Pectin.
- Red Food Coloring.
How to Make Ghost Pepper Jelly - The Recipe Method
First, chop your ghost peppers. Start with a half pound of them.
Add them to a large pot.
Next, add 4 cups of sugar. Yes, this is a sweet jelly recipe.
Pour in 1-1/4 cups vinegar, 1/4 cup lime juice, and a teaspoon of salt.
Stir it all together.
Bring the mixture to a quick boil and simmer it for about 10 minutes to let the flavors develop.
After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Make sure all of the solids are removed.
Pour in 3 ounces of liquid fruit pectin.
Bring the liquid back to a boil, stirring a bit, and boil for 1 minute.
Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so.
Screw on the caps and refrigerate overnight. The jalapeno jelly will set over night, though it could potentially take up to 2 weeks to fully gel.
I keep mine in the refrigerator and eat them within a month or 2, but if you'd like to keep them for longer and/or want to store them at room temperature, you can process them in a water bath. See information on that below.
Sealing Jellies and Jams - The Water Bath Method
Properly sealing jellies and jams is important for longer keeping. To do this, use jars that have been cleaned with soap and water, then held in hot water until you're ready for jarring.
Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam.
Wash and rinse the bands and lids.
Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. Bring the water to 180 degrees F. Just under a boil.
Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water.
Bring the water to a boil and boil for 5 minutes, or 10 minutes if you're not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet.
Remove the jars and set them onto a protected surface.
Benefits of the Water Bath
Water bath processing super heats the air at the top of the jar, effectively killing any spores or yeast from the air, as you don't want to seal those in with lower sugar jams.
The method also makes for a stronger seal than simply letting the jelly or jam cool and pop.
Storing Jellies and Jams
Don't move the jellies or jams for at least 12 hours after you've made them, or you risk breaking the gel. After proper cooling, check the seals and store in a cool, dry place.
Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.
Serving Ghost Pepper Jelly
This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It's a flavorful snack. It also works for me as a super quick glaze for grilled meats, like chicken or fish.
Seriously, sear up a salmon or swordfish fillet or some seasoned chicken and finish them off with a tablespoon of this.
You can also use your own homemade ghost pepper jelly as the start of a glaze for those very same meals. So much of the work is already done!
Recipe Tips & Notes
- This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It's a flavorful snack.
- It also works for me as a super quick glaze for grilled meats, like chicken or fish.
- You can also use your own homemade ghost pepper jelly as the start of a glaze for those very same meals.
- Beware, though. Unlike my Jalapeno Jelly Recipe, which is nice and sweet with a touch of spice, this recipe packs some heat! Ghost peppers are no joke.
Recommended Products
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12
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Storage & Leftovers
Storing your Ghost Pepper Jelly in an airtight container in the fridge may allow to keep it from several weeks to a few months. To maximize the storage life, make sure to refrigerate your jelly promptly.
Try Some of My Other Popular Jelly and Jam Recipes
Try Some of My Other Popular Ghost Pepper Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Ghost Pepper Jelly Recipe
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.
Instructions
- 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.
Video
Notes
Nutrition Information
Molissa Snell says
I make Ghost Pepper Jelly and also switch out the Ghost Peppers with Carolina Reapers for those that are brave enough to eat it! Thank you for your recipes!
Mike H. says
Great approach. Thank you, Molissa!
Thomas Nace says
I made this today. I only had 16 or 17 ghost peppers (6 oz) so I used a few Habanero, Serrano, Jalapeno and Hot Thai Chillies, and left the solids. i did hit it with the immersion blender. I also reduced the sugar to 2 3/4 cup.it made nearly 28 Oz of Jam. it tastes good and has already set up.
Mike H. says
Awesome, thanks for sharing, Thomas!
Lorna says
Do I have to add pectin? I prefer not to. Can I add the rind from the limes instead, maybe more lime juice and sugar?
Mike Hultquist says
Lorna, there are other ways to make jellies and jams without pectin, but this recipe uses it. I will work on a no-pectin version soon, I hope.
Dawn Lunsford says
Can you use regular Sure Jell pectin or does it have to be the liquid fruit pectin? I make a lot of jellies and jams but never used the liquid pectin.
Mike Hultquist says
You can definitely use that product, Dawn. Just be sure to check the packaging for proper amounts. Enjoy!!
Adam Shanklin says
is it apple cider vinegar only or regular white vinegar?
Mike Hultquist says
You can use either, Adam.
Lee says
Does it matter whether the lime juice is fresh squeezed or store bought?
Mike H. says
I always prefer using fresh squeezed lime juice whenever I can, but you should be fine with the store bought, too.
Guy Thornton says
hi...it looks like a good, easy recipe...but why do you strain out the solids? surely, they would add colour and texture.
thank you for your efforts...
guy
Mike Hultquist says
You can leave them in, Guy. That makes it technically a "jam", but I love jam! Enjoy!
Jana says
Hi Mike. I made this recipe last night. I made your hot pepper jam recipe as well. both recipes delicious. I processed this recipe in a water bath for 10 minutes, like your other recipe calls for. Is it now shelf stable or do I need to keep in the refrigerator? Thank you.
Mike Hultquist says
Thanks, Jana! If you processed it in a water bath and there is enough acidity (4.6 pH is shelf stable, I recommend 3.5), then you can keep it on the shelf for a long time until you open it. Then it should be refrigerated.
Pierre says
I tried this recipe last night. Awesome and very easy to make. I did not use ghost peppers, but a mix of red peppers ranging from hot to very hot. Great texture and plenty of heat. I will definately do it again, but with milder peppers so that I am not the only one that can eat it 🙂
Mike Hultquist says
Great, Pierre! Glad you're enjoying it! Yes, quite easy to customize with other peppers. Thanks!