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Ghost Pepper Jelly Recipe
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4.79 from 14 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: ghost pepper, jelly, spicy
Servings: 40
Calories: 80kcal


  • 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.


  • 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.



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.


Calories: 80kcal | Carbohydrates: 20g | Sodium: 58mg | Potassium: 17mg | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 1mg