A simple, spicy, simple-to-make recipe for ghost pepper jelly with sugar, pectin, and tons of fresh ghost peppers. Excellent as a spread but also as a starter glaze or sauce.
Far more ghost pepper recipes, my close friends! I can’t assist myself. I grew so several ghost peppers, I have to figure out what to do with them!
Do you ever have that dilemma?
Critically, although, I grew a whole lot on objective because I Enjoy using ghost peppers in a number of distinct recipes, from generating homemade ghost pepper powder to fresh ghost pepper salsa to picante style ghost pepper salsa, ghost pepper wings and so much a lot more.
I’m crazy for ghost peppers!
Don’t they search great?
Aside from all individuals other recipes, I’m also creating a staple ingredient I like to preserve in my fridge – We’re talking ghost pepper jelly.
This jelly is great and sweet and operates as a straightforward spread for crackers or breads or toasts. It’s a flavorful snack. It also works for me as a super fast 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 adore it!
You can also use your personal homemade ghost pepper jelly as the begin of a glaze for these really very same meals. So much of the operate is presently carried out!
Beware, however. In contrast to my Jalapeno Jelly Recipe, which is great and sweet with a touch of spice, this recipe packs some heat! Ghost peppers are no joke. Even however you are straining out the ghost peppers, the resulting jelly is very sizzling.
In a great way, though, my spicy foods loving pals.
Let’s talk about how we make this ghost pepper jelly, shall we?
How to Make Ghost Pepper Jelly – The Recipe Approach
Very first, chop your ghost peppers. Start off with a half pound of them.
Add them to a massive pot.
Following, include four cups of sugar. Yes, this is a sweet jelly recipe.
Pour in 1-one/4 cups vinegar, one/4 cup lime juice, and a teaspoon of salt.
Stir it all with each other.
Carry the mixture to a fast boil and simmer it for about 10 minutes to allow the flavors develop.
Right after 10 minutes, pour the contents into a various pot, then strain it back into the original pot. Make confident all of the solids are removed.
Pour in 3 ounces of liquid fruit pectin.
Carry the liquid back to a boil, stirring a bit, and boil for one minute.
Pour or ladle the hot liquid into 4 clean eight-ounce jars, like so.
Screw on the caps and refrigerate overnight. The jalapeno jelly will set in excess of evening, although it could possibly consider up to two weeks to fully gel.
I maintain mine in the refrigerator and consume them inside of a month or two, but if you’d like to maintain them for longer and/or want to shop them at area temperature, you can method them in a water bath. See info on that below.
Recipe Notes and FAQ
Here are answers to some inquiries I get on making jellies and jams.
Sealing Jellies and Jams – The Water Bath Technique
Effectively sealing jellies and jams is essential for longer maintaining. To do this, use jars that have been cleaned with soap and water, then held in sizzling water until you’re prepared 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 one thousand feet of altitude. Set them into scorching water while you prepare your jelly or jam.
Wash and rinse the bands and lids.
Following, prepare the boiling water canner or pot with ample clean water to cover the jars by at least an inch or two. Deliver the water to 180 degrees F. Just below a boil.
Pour the scorching 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. Location them onto the canning rack, making certain the jars are one-two inches under the water.
Bring the water to a boil and boil for 5 minutes, or ten minutes if you’re not utilizing sterilized jars. Include an added minute per 1000 feet elevation above one thousand feet.
Remove the jars and set them onto a protected surface.
Positive aspects of the Water Bath
Water bath processing super heats the air at the best of the jar, properly killing any spores or yeast from the air, as you don’t want to seal individuals in with reduce sugar jams.
The strategy also helps make for a stronger seal than basically letting the jelly or jam amazing and pop.
Storing Jellies and Jams
Don’t move the jellies or jams for at least twelve hours soon after you’ve created them, or you risk breaking the gel. Following appropriate cooling, examine the seals and store in a awesome, dry location.
Your jellies and jams should last a yr this way, but the taste is even now ideal if utilised within a number of months.
Here is a link to the jam/jelly jars that I personally use and choose. Extremely advised. Affiliate website link – FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of twelve
Consider Some of My Other Popular Jelly and Jam Recipes
Consider Some of My Other Well-known Ghost Pepper Recipes
- Fresh Ghost Pepper Salsa
- Ghost Pepper Salsa (Picante Design)
- Ghost Pepper Scorching Sauce
- Ghost Pepper Chicken Curry
- Ghost Pepper Chicken Wings
- Pineapple-Mango Ghost Pepper Sizzling Sauce
- Homemade Ghost Pepper Powder
If you appreciate this recipe, I hope you’ll depart a comment with some STARS. Also, please share it on social media. Don’t neglect to tag us at #ChiliPepperMadness. I’ll be positive to share! Thanks! — Mike H.