Ghost Pepper Jelly

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.

Canning Ghost Pepper Jelly

I make the recipe above as a refrigerator jelly. If you'd like to make a shelf-stable version for longer storage, use the following adjusted ingredient ratios developed for safe boiling-water canning.

For a Shelf-Stable Canning Version

Use:

• 5-1/2 cups chopped peppers - use all ghost peppers for extremely hot, or a mix of ghost and bell peppers to mild it down. A mix of 5 cups chopped bells and 1/2 cup chopped ghost peppers is still quite hot.
• 1-1/2 cups vinegar, labeled 5% acidity
• 5 cups granulated sugar
• 3 ounces liquid fruit pectin

Combine the peppers and vinegar in a large pot. Bring to a boil and boil for 10 minutes to extract the flavor and color.

Strain the mixture through a jelly bag or several layers of cheesecloth. Measure 2-1/4 cups of the strained pepper-vinegar juice into a clean pot.

Stir in the sugar and bring to a boil. Add the liquid pectin, return to a full rolling boil, and boil hard for 1 minute, stirring constantly.

Immediately ladle the hot jelly into hot half-pint canning jars, leaving 1/4 inch headspace. Wipe the rims and apply the lids according to the manufacturer's directions.

Process in a boiling-water canner:

Using pre-sterilized jars:

• 0-1,000 feet: 5 minutes
• 1,001-6,000 feet: 10 minutes
• Above 6,000 feet: 15 minutes

Using clean, hot jars that have not been pre-sterilized:

• 0-1,000 feet: 10 minutes
• 1,001-6,000 feet: 15 minutes
• Above 6,000 feet: 20 minutes

Let the jars cool undisturbed for 12-24 hours, then check the seals. Refrigerate any jars that did not seal properly.

Important: For safe shelf-stable canning, don't reduce the vinegar, increase the amount of peppers, or otherwise change these proportions. Always use vinegar labeled 5% acidity.

For more information about safe home canning methods and procedures, see the National Center for Home Food Preservation.

Updated July 2026: I’ve updated this section with current guidance for safely preparing a shelf-stable version of ghost pepper jelly.

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!

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

• Pepper Jelly
• Jalapeno Jelly
• Cranberry-Jalapeno Jelly
• Scotch Bonnet-Peach-Pepper Jam
• Pineapple-Mango Pepper Jam
• Kiwi-Jalapeno Jam
• Habanero Pepper Jam
• Pepper Jelly Recipes

Try Some of My Other Popular Ghost Pepper Recipes

• Fresh Ghost Pepper Salsa
• Ghost Pepper Salsa (Picante Style)
• Ghost Pepper Hot Sauce
• Ghost Pepper Chicken Curry
• Baked Ghost Pepper Chicken Wings
• Pineapple-Mango Ghost Pepper Hot Sauce
• Homemade Ghost Pepper Powder