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!
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?
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.
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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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.
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
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!
Mike P. says
Way up in your recipe steps you say to strain back into original pot. Why do you strain out the pepper bits? Wouldn't that offer more flavor and spunk?
Mike Hultquist says
Mike, you can definitely leave in the peppers, but that is technically a jam, not a jelly. I make a lot of jam. Some people prefer jelly, though.
Amy says
I have dried the strained-out peppers, and intend to add them to peanut brittle and caramel recipes. I’ll pass on the results, if the experiments turn out well.
Mike H. says
Thank you, Amy - great!
John Owens says
Mike. Can this recipe be scaled up, say 2x
Mike Hultquist says
Absolutely, very easily.
Leslie Michel says
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
Mike Hultquist says
Awesome, Leslie! Nice and spicy, I'm sure! Glad you enjoyed it!!
Leslie Michel says
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!
Mike Hultquist says
Sounds AWESOME to me, Leslie!
Donna says
Are the seeds removed or ghost peppers just chopped up ?
Mike Hultquist says
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.
Nadia says
Made this recipe today. Tastes awesome. Used habanero and ghost peppers. Can't wait to try your other recipes.
Mike Hultquist says
Thanks so much, Nadia!
Jenn says
could I water bath this recipe?
Mike Hultquist says
You can, Jenn, but you might need to add acid. Shoot for a pH of 3.5 or lower for home canning.
Brian says
Made this recipe twice using only carolina reapers. Makes a crazy intensely hot jelly. Awesome recipe
Mike Hultquist says
Yes! Extra spicy! I love it, Brian.
Kelly Robinson says
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.
Mike Hultquist says
Glad you enjoyed it!!
Becky says
Wondering how to store this and how long the shelf life is. Can you help?
Mike Hultquist says
Becky, store in the refrigerator in jars with a sealable lid. It should last several weeks.
Brandon says
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!
Mike Hultquist says
Awesome! Glad to help, Brandon! I love it!
Mark says
Hi Mike,
Any suggestions for the left over peppers? They taste too good to throw out. I was thinking of adding them to jello.
Michael Hultquist - Chili Pepper Madness says
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.
Richard says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Russell says
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!
Michael Hultquist - Chili Pepper Madness says
Nice! I love to hear it, Russell! I agree, I really love this stuff. So good!
Lori Bryngelson says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Lori says
Just wondering if I could replace the sugar with maple syrup.
Michael Hultquist - Chili Pepper Madness says
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.
Boomer Schilling says
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!
Michael Hultquist - Chili Pepper Madness says
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!
B.K. says
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.
Michael Hultquist - Chili Pepper Madness says
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!!
Shirley joned says
I made ghost pepper jelly little too much heat for family can it be changed redone.
Michael Hultquist - Chili Pepper Madness says
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.
Ted O`Neill says
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!
Michael Hultquist - Chili Pepper Madness says
Great to hear it, Ted! Glad you are enjoying it. Thanks!
Sarah says
I've never made jellies or jams before. How do you preserve this and what's the shelf life?
Michael Hultquist - Chili Pepper Madness says
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.
Misha says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Francis Uzzell says
This sounds like a great recipe..
Can you add some of the pepper back to the jam for appearance..??
To give it some depth..???
Michael Hultquist - Chili Pepper Madness says
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.
Ryan says
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
Michael Hultquist - Chili Pepper Madness says
Ryan, Key Lime juice is perfect for this recipe. Let me know how it turns out for you! Enjoy.
Jana Addington says
I left the seeds in and it was HOT
Michael Hultquist - Chili Pepper Madness says
Oh baby! Yeah, this will give you some HEAT!!
Amy Hardesty Conner says
do you have any instructions to use this recipe in the ball jelly and jam maker
Michael Hultquist - Chili Pepper Madness says
Amy, the best way to do that is to follow the instructions that came with your kit. I'm happy to help you adapt.
Christine Mager says
Chopped and seeded ghost pepper? Or leave seeds in?
Michael Hultquist - Chili Pepper Madness says
Christine, I leave the seeds in, but you can remove them if you'd prefer. They get strained out anyway for this recipe.
Angie Haws says
Is there any reason I can't double the recipe? Thx!
Michael Hultquist - Chili Pepper Madness says
No reason at all, Angie. This recipe easily doubles. Let me know how it turns out for you.
Lara says
Have you ever tried adding mango to this recipe?
Michael Hultquist - Chili Pepper Madness says
Mango would be GREAT with this recipe! Or pineapple. Yes!
Lara says
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?
Michael Hultquist - Chili Pepper Madness says
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.
RICK RYNESS says
Can I use an artificial sweetener for all that sugar?
Michael Hultquist - Chili Pepper Madness says
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.
Jeremie says
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?
Michael Hultquist - Chili Pepper Madness says
Jeremie, yes, you can do exactly that to help it set. Let me know how it goes for you.
Jeremie says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad it worked out! Thanks, Jeremie.
Bart says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Avinash Gune says
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
Michael Hultquist - Chili Pepper Madness says
You should be able to use pectin powder, no problem, but check the instructions on the packet.
Jim says
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!
Michael Hultquist - Chili Pepper Madness says
Perfect use, Jim! I'll bet the flavor is awesome. I love it. Thanks for sharing.
MIKE WALDMAN says
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”!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Mike!
Jeffrey Palmer - From Wisconsin says
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!
Jim says
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.
Jim says
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?
Michael Hultquist - Chili Pepper Madness says
Jim, absolutely. You'll definitely get more heat if you don't strain. How much? Hard to say, but hotter for sure.
Jim says
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!
Michael Hultquist - Chili Pepper Madness says
Yep, you'll get a bit of heat for sure!
Jim says
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"!
Michael Hultquist - Chili Pepper Madness says
Awesome!
Peg L Arnett says
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