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.
- 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