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.
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
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!
Brendan says
So after making lots of pepper jellies (OK, jams) with the pepper solids left in, for a change I made this recipe as-is with my ghost pepper haul this year. It’s amazing, but like pure lava, even without the solids! Really divides the paper heads from the crowd, but those who like it keep coming back for more. Plus it looks pretty in the jar because it’s clear. (My wife made me do it on the BBQ side burner because of the fumes!)
I saw folks in the comments talking about what to do with the solids, and so I saved them and finally made a ghost-peanut brittle with them, and it was excellent! You don’t need much, and it’s still only for the brave, but definitely keep those solids.
Both will become part of my regular roster—thanks!
Mike H. says
You are very welcome, Brendan! Thanks a lot for your feedback.
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.