• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Ghost Pepper Jelly

Ghost Pepper Jelly

by Mike Hultquist · Oct 12, 2018 · 79 Comments

Jump to Recipe

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!

Do you ever have that problem?

Seriously, though, I grew a lot on purpose 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.

I'm crazy for ghost peppers!

Ghost Peppers

Don't they look great?

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.

YES!

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 will love it!

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!

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.

In a good way, though, my spicy food loving friends.

Let's talk about how we make this ghost pepper jelly, shall we?

How to Make Ghost Pepper Jelly - The Recipe Method

How to Make Ghost Pepper Jelly

 

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.

Pouring the Jalapeno Jelly

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.

Recipe Notes and FAQ

Here are answers to some questions I get on making jellies and jams.

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.

Mike holding his newly made 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.

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

Try Some of My Other Popular Jelly and Jam Recipes

  • 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
  • Ghost Pepper Chicken Wings
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • Homemade Ghost Pepper Powder

Ghost Pepper Jelly, Ready to Eat!

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
Print

Ghost Pepper Jelly - Recipe

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.
Save Recipe Saved!
Course: Appetizer
Cuisine: American
Keyword: ghost pepper, jelly, spicy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 80kcal
Author: Mike Hultquist
Servings: 40
Tap or hover to scale
4.85 from 19 votes
Leave a Review

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

Makes 4 8-ounce jars.
Heat Factor: HOT. Ghost peppers have a great amount of heat, even though you're straining them out. Keep the ghost peppers in the mix for a ghost pepper jam.

Nutrition Information

Calories: 80kcal   Carbohydrates: 20g   Sodium: 58mg   Potassium: 17mg   Sugar: 20g   Vitamin A: 20IU   Vitamin C: 5mg   Calcium: 1mg
Ghost Pepper Jelly Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Ghost Pepper Recipes Tags: Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, ghost pepper

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Leslie Michel says

    December 05, 2022 at 6:00 pm

    5 stars
    Wow! That’s some super tasty jelly! It has been raining and I had a bunch of caramel ghost peppers from the garden that needed to be used ASAP. This recipe was just perfect! I tasted the finished product mixed in some cottage cheese - the heat was right on! Atomic! ❤️‍☄️Thanks Mike

    Reply
    • Mike Hultquist says

      December 05, 2022 at 6:15 pm

      Awesome, Leslie! Nice and spicy, I'm sure! Glad you enjoyed it!!

      Reply
      • Leslie Michel says

        December 20, 2022 at 9:25 pm

        5 stars
        I made another delightful hot pepper confection for the holidays I think you’d appreciate, ‘Habanero Taffy’! First I made extract from fresh habanero peppers, then added it to a favorite taffy recipe. Spicy hot candy is SO cool!

        Reply
        • Mike Hultquist says

          December 21, 2022 at 7:10 am

          Sounds AWESOME to me, Leslie!

          Reply
  2. Donna says

    November 16, 2022 at 3:54 pm

    Are the seeds removed or ghost peppers just chopped up ?

    Reply
    • Mike Hultquist says

      November 16, 2022 at 5:11 pm

      Donna, I usually don't remove them, but you can if you'd like. A lot of people don't like the seeds floating around.

      Reply
  3. Nadia says

    October 25, 2022 at 8:49 am

    Made this recipe today. Tastes awesome. Used habanero and ghost peppers. Can't wait to try your other recipes.

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:50 am

      Thanks so much, Nadia!

      Reply
  4. Jenn says

    October 11, 2022 at 7:48 am

    could I water bath this recipe?

    Reply
    • Mike Hultquist says

      October 13, 2022 at 6:00 am

      You can, Jenn, but you might need to add acid. Shoot for a pH of 3.5 or lower for home canning.

      Reply
  5. Brian says

    September 13, 2022 at 11:47 am

    5 stars
    Made this recipe twice using only carolina reapers. Makes a crazy intensely hot jelly. Awesome recipe

    Reply
    • Mike Hultquist says

      September 13, 2022 at 11:52 am

      Yes! Extra spicy! I love it, Brian.

      Reply
  6. Kelly Robinson says

    September 06, 2022 at 10:48 am

    5 stars
    I made this the first time last night and tried it this morning, my son who is the big ghost pepper fanatic loved it. For me it was really, really hot. My son loves it, I do want to try it as a glaze. Great recipe.

    Reply
    • Mike Hultquist says

      September 06, 2022 at 11:08 am

      Glad you enjoyed it!!

      Reply
  7. Becky says

    September 06, 2022 at 8:21 am

    Wondering how to store this and how long the shelf life is. Can you help?

    Reply
    • Mike Hultquist says

      September 06, 2022 at 8:29 am

      Becky, store in the refrigerator in jars with a sealable lid. It should last several weeks.

      Reply
  8. Brandon says

    April 30, 2022 at 5:28 pm

    5 stars
    This is the first time I’ve ever made a comment on a recipe. I felt seriously compelled to say something on this one though. This stuff is awesome!!! I planted my new ghost peppers for the year this morning and remembered I had about 2 gallon bags in the freezer. So I decided to use some of them up and give this a try. I followed the recipe exactly, minus the salt (to be honest, in the heat of battle, I forgot). I did water bath can mine for longer storage. I just pulled them from the canner about an hour ago. But I sampled some of the little bit that was left in the pan. WOW! Sweet and smoking hot! I love it. I’ll never be able to talk my wife and daughter in to eating it. However, I have lots of hot loving friends who have been asking to try this since I brought up the possibility of making it back in the fall. I’ll probably make a double batch next week to get all the ghost peppers out of the freezer. Thanks for the recipe!

    Reply
    • Mike Hultquist says

      May 02, 2022 at 6:49 am

      Awesome! Glad to help, Brandon! I love it!

      Reply
  9. Mark says

    October 17, 2021 at 3:41 pm

    Hi Mike,

    Any suggestions for the left over peppers? They taste too good to throw out. I was thinking of adding them to jello.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 18, 2021 at 5:44 am

      Mark, you can swirl that into any number of recipes. It'll be sweet from the sugars, so keep that in mind. Definitely good stuff! You can also leave it in the jars, which will give you a jam instead of a jelly.

      Reply
  10. Richard says

    September 12, 2021 at 12:13 pm

    How would you go about incorporating fruits into this recipe? Like peaches? I have some peach ghost and would love to do a peach and ghost jam and jelly.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 12, 2021 at 12:47 pm

      Richard, check out my Jellies and Jams Recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/. I have a number of them with fruit. You can use those recipes and swap in ghosts. Let me know how it turns out for you.

      Reply
  11. Russell says

    August 08, 2021 at 10:33 am

    5 stars
    GHOST PEPPER JELLY!!
    I mean really, does it get any better than this?
    I followed the recipe to the letter - except I was low on ghost peppers so I only used 20 or about 100 g.
    The jam jelly still turned out fantastic. I can it and give it to friends and they love it.
    Keep those ghost pepper recipies coming!
    Thank you Mike for spicing up my life!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 08, 2021 at 10:40 am

      Nice! I love to hear it, Russell! I agree, I really love this stuff. So good!

      Reply
  12. Lori Bryngelson says

    July 17, 2021 at 12:34 pm

    I pureed a mixture of reapers, ghost, habanero, and scotch bonnet. The SB were cross breeds from my other plants. Great heat and flavor, a little goes a long way!! Could this puree be used in the jelly or will it change the consistency?? Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 17, 2021 at 1:18 pm

      Lori, yes, you can absolutely use the puree. If you leave it in, it's technically a jam. Let me know how it turns out for you. Enjoy!

      Reply
  13. Lori says

    March 18, 2021 at 9:51 am

    5 stars
    Just wondering if I could replace the sugar with maple syrup.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 18, 2021 at 10:41 am

      Lori, you can use maple syrup, though I don't know the exact amounts for replacement. You may need to experiment with ratios, or use a low sugar pectin. Let me know how it goes for you.

      Reply
  14. Boomer Schilling says

    October 26, 2020 at 2:04 pm

    Michael,

    If I wanted to use Agave syrup instead of sugar, would you suggest a 1:1 substitution? Using 7 Pot Peppers as well, grown organically in my San Diego neighborhood. Cheers!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 26, 2020 at 2:21 pm

      Hey, Boomer. I would, though it's really to taste, so you might want to use half, taste and adjust from there. Let me know how it goes for you. Enjoy!

      Reply
  15. B.K. says

    October 25, 2020 at 11:14 am

    5 stars
    Hi, thank you for sharing your knowledge and experience. I am a newbie in the hot pepper cuisine world. The ghost pepper jelly was my first, I couldn’t follow the recipe exactly, I cut the pepper content in half to approximately 1/4 lb. didn’t have lime, and I used white vinegar. Plenty hot, super flavor, love it! If I add another 1/4 lb of peppers, I know the flavor will kick more, but will the heat actually increase and intensify with the addition of more capsaicin, or has it already reached “terminal velocity”... I will use cider vinegar this time, It prolly has a better taste than white vinegar....and also how do lemon and lime differ when using with hot peppers?
    Respect,
    B.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2020 at 12:48 pm

      Thanks, B.K. You'll get even more pronounced heat and flavor with double the ghost peppers. The white vinegar is fine, but apple cider vinegar is sweeter and tangier. You can use lemon and lime juice interchangeably, but they do have different flavors, so consider accordingly. Enjoy!!

      Reply
  16. Shirley joned says

    September 18, 2020 at 8:04 am

    I made ghost pepper jelly little too much heat for family can it be changed redone.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 11:58 am

      Hi, Shirley. The only think you can do, I believe, is to make another batch of jelly without any spicy peppers, then combine them. You can reheat the solidified jelly with the new batch. That will give you double (or triple) your amount, depending on how much more you make, but it will dilute the overall heat. Let me know if that will work for you.

      Reply
  17. Ted O`Neill says

    September 04, 2020 at 4:06 pm

    5 stars
    Just harvested 2 pounds of Ghost Peppers off my plant this morning, scaled up your recipe and it turned out great. Yes still quite spicy, unlike other peppers that get calmed down significantly by that level of sugar. Thanks so much, been following a long time and appreciate all you have done!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 05, 2020 at 9:27 am

      Great to hear it, Ted! Glad you are enjoying it. Thanks!

      Reply
  18. Sarah says

    July 26, 2020 at 1:42 pm

    I've never made jellies or jams before. How do you preserve this and what's the shelf life?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2020 at 6:46 am

      Sarah, you can process this in a water bath, though make sure the pH is 3.5 or lower. Or, use a pressure canner. Be sure to use vinegar and/or citrus juice to lower the pH for longer keeping in the refrigerator.

      Reply
  19. Misha says

    July 19, 2020 at 10:36 am

    I love the idea of this recipe, but I only have powdered pectin, and I can't find liquid pectin right now. How can I modify this recipe to use powder pectin?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 20, 2020 at 5:51 am

      Misha, yes, you can use powdered pectin. I do all the time. Just check the instructions on the packet or container to use the proper ratios.

      Reply
  20. Francis Uzzell says

    July 04, 2020 at 5:52 am

    This sounds like a great recipe..
    Can you add some of the pepper back to the jam for appearance..??
    To give it some depth..???

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 04, 2020 at 8:11 am

      Francis, absolutely. That technically makes it a jam. I make far more jams than jellies, actually. I don't like to discard all those wonderful candied peppers. Let me know how it turns out for you.

      Reply
  21. Ryan says

    March 09, 2020 at 8:22 pm

    Thank you for the recipe. I just made so jam this evening and I’m looking forward to enjoying it. I didn’t have plain lime juice so I substituted it for key lime juice. I have nothing to compare it to but I think the key lime flavoring will be amazing

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 10, 2020 at 6:59 am

      Ryan, Key Lime juice is perfect for this recipe. Let me know how it turns out for you! Enjoy.

      Reply
  22. Jana Addington says

    November 06, 2019 at 6:02 pm

    5 stars
    I left the seeds in and it was HOT

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 06, 2019 at 6:14 pm

      Oh baby! Yeah, this will give you some HEAT!!

      Reply
  23. Amy Hardesty Conner says

    October 16, 2019 at 5:07 am

    do you have any instructions to use this recipe in the ball jelly and jam maker

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 16, 2019 at 6:27 am

      Amy, the best way to do that is to follow the instructions that came with your kit. I'm happy to help you adapt.

      Reply
  24. Christine Mager says

    September 21, 2019 at 10:34 am

    Chopped and seeded ghost pepper? Or leave seeds in?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 21, 2019 at 11:21 am

      Christine, I leave the seeds in, but you can remove them if you'd prefer. They get strained out anyway for this recipe.

      Reply
  25. Angie Haws says

    September 03, 2019 at 6:17 pm

    Is there any reason I can't double the recipe? Thx!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 03, 2019 at 10:12 pm

      No reason at all, Angie. This recipe easily doubles. Let me know how it turns out for you.

      Reply
  26. Lara says

    June 17, 2019 at 4:23 pm

    Have you ever tried adding mango to this recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 17, 2019 at 10:44 pm

      Mango would be GREAT with this recipe! Or pineapple. Yes!

      Reply
      • Lara says

        June 18, 2019 at 9:02 pm

        Thanks for responding. Do you have a recommendation in regards to the jelly making process if adding mango? How much mango? Would I need to adjust the recipe due to adding the mango?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          June 19, 2019 at 7:44 am

          Lara, check out my recipe for Pineapple-Mango-Hot Pepper Jam to help you. It will have ratios you can follow. Let me know if this helps.

          Reply
  27. RICK RYNESS says

    May 23, 2019 at 7:45 am

    Can I use an artificial sweetener for all that sugar?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 23, 2019 at 7:50 am

      Rick, yes, you can, though you might want to look into a low- or no-sugar pectin. I actually use that quite often with great results. Let me know how it turns out for you.

      Reply
  28. Jeremie says

    December 17, 2018 at 3:51 am

    5 stars
    I just open the little jar I made with your recipe to test it, with very good cheeses. It's very nice: a sweet and spicy treat!
    I just made one small pot, to test, and I may not have put enough pectin powder in it, so I was wondering if I can put it again in a pan and bring it to a boil with some extra pectin?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 17, 2018 at 7:08 am

      Jeremie, yes, you can do exactly that to help it set. Let me know how it goes for you.

      Reply
      • Jeremie says

        January 15, 2019 at 1:52 pm

        5 stars
        Mike, it went perfect: I brought it to a boil, add a little more pectin and put it in the fridge. And tonight I enjoyed it with some nice cheeses: extra jelly texture and super aromatic taste!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          January 15, 2019 at 2:38 pm

          Excellent! Glad it worked out! Thanks, Jeremie.

          Reply
  29. Bart says

    November 19, 2018 at 5:27 pm

    5 stars
    Do you suppose that I could use the peppers that have frozen and thawed a couple of times and are still on the plants in my pepper garden? How about blemished peppers that are stored in my barn?

    NIce recipe. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 19, 2018 at 8:25 pm

      Hey, Bart. You can certainly used frozen peppers, but I would shy away from the blemished peppers. Fresh is always best. If you really want to use the blemished ones (and I get that, hate to waste peppers), then I would cut away any bad spots. Let me know how it turns out for you.

      Reply
  30. Avinash Gune says

    November 13, 2018 at 7:28 am

    How can use pectin powder, because that is what I have available. Can you please tell me, How much and when to add it? Thanks in advance

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 13, 2018 at 7:29 am

      You should be able to use pectin powder, no problem, but check the instructions on the packet.

      Reply
  31. Jim says

    November 07, 2018 at 12:59 pm

    5 stars
    This time of year (November) I've got a lot of green peppers (Habaneros) that will never ripen. So I repeated this recipe with green habaneros and got the same result but that was greenish instead of orange-ish. Waste not; want not!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2018 at 1:16 pm

      Perfect use, Jim! I'll bet the flavor is awesome. I love it. Thanks for sharing.

      Reply
  32. MIKE WALDMAN says

    October 25, 2018 at 8:24 am

    4 stars
    I made this recipe using a blend of all four peppers I grow.
    Reapers, Nagas, SB’s, & WirWiri peppers. Rough chopped them and simmered. I did strain because I wanted the jelly to be clean so to speak. The jelly came out perfectly and it’s QUITE HOT! ?
    But it’s great and will be used or given as gifts. A note to add the recipe made 4 perfectly filled jars which was kinda cool I thought. Oh and the stuff I “strained” went into the dehydrator overnight and made some very interesting “ candy”!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2018 at 8:58 am

      Thanks, Mike!

      Reply
  33. Jeffrey Palmer - From Wisconsin says

    October 12, 2018 at 2:35 pm

    4 stars
    You reallu know to to tear my heart out:) There was a place that sold ghost pepper plants last year...
    No more...I love the taste of them..habs and jalas and ajis too
    But miss the lingering burn of the GP

    Oh my kindom for a some GH!

    Reply
    • Jim says

      October 15, 2018 at 11:21 am

      Try Territorial Seed:
      http://www.territorialseed.com/category/pepper_plants
      They don't have plants this time of year, but will in the spring.
      I got my Poblano and Habanero plants from them last year and had bumper crops of both.

      Reply
  34. Jim says

    October 12, 2018 at 11:42 am

    I've got a plethora of Habañeros instead of Ghosts. Do you think the same quantities would work?
    Also, how much extra heat will I get if I don't strain out the bits?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 15, 2018 at 8:12 am

      Jim, absolutely. You'll definitely get more heat if you don't strain. How much? Hard to say, but hotter for sure.

      Reply
      • Jim says

        October 18, 2018 at 11:52 am

        4 stars
        OK, I went the Habañero route: 9 oz. stemmed and seeded Habañeros pulsed to a fine grind in the Cuisinart. Strained the solids and added one whole pouch of Certo pectin (vs. 3 oz). Got 4+ pints. Did the 10 minute water bath to avoid constant refrigeration.
        This is one hot jelly. I'm not sure how to use it except as part of a glaze or sauce. Sure not going to put it on my biscuits!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          October 19, 2018 at 9:28 am

          Yep, you'll get a bit of heat for sure!

          Reply
        • Jim says

          January 21, 2019 at 10:43 am

          5 stars
          I did 2 batches with Habañeros; strained one per the recipe, and left the solids in for the other (technically a Jam). Peppers in both cases had previously been stemmed and seeded and frozen. Heat-wise, I can't tell a lot of difference between the two, but the bits of pepper in the jam are detectable when eating it. A nice touch, I think, having a bit of the fruit there.
          And like Mike Waldman above, I tried the strained pulp. It truly does make for an interesting "candy"!

          Reply
          • Michael Hultquist - Chili Pepper Madness says

            January 21, 2019 at 10:46 am

            Awesome!

            Reply
        • Peg L Arnett says

          November 15, 2019 at 3:31 pm

          5 stars
          Thanks for posting how it turned out. I 2as thinking of doing the same thing with my jalapenos..although they arent hot to begin with so I may still do it. Thank yu thou for using other peppers

          Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Jamaican Curry Chicken
  • Mexican Birria Recipe
  • Homemade Blackening Seasoning
  • Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
  • Pollo Guisado Recipe (Chicken Stew)

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD