Ghost Pepper Jelly
Unleash bold flavor with this irresistible Ghost Pepper Jelly, a perfect balance of fiery heat and sweet tang! Featuring the intense kick of freshly chopped ghost peppers, tempered by the sweetness of red bell peppers and granulated sugar, this homemade jelly is elevated with the subtle bite of apple cider vinegar. With a straightforward preparation and an added touch of liquid pectin for that perfect gelatinous consistency, this jelly is ideal for spicy food lovers looking to add a unique twist to their favorite dishes. Pair it with creamy cheeses for an unforgettable appetizer, spread it on sandwiches for a fiery kick, or use it as a glaze for grilled meats. A few jars of this vibrant jelly can also make for thoughtful homemade gifts! Crafted with simple pantry ingredients, this recipe makes 64 servings and is shelf-stable for up to a year, making it as practical as it is flavorful.
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Recipe Information
Ingredients
- 3 pieces Ghost peppers (fresh, finely chopped)
- 2 pieces Red bell peppers (finely diced)
- 1.5 cups Apple cider vinegar
- 6 cups Granulated sugar
- 3 ounces Liquid pectin
- 0.5 cups Water
- 0.25 teaspoons Salt
Instructions
Put on gloves before handling ghost peppers to protect your skin and avoid accidental contact with your eyes.
Remove the stems and seeds from the ghost peppers and red bell peppers. Finely chop all the peppers, or use a food processor for quicker results.
In a large pot, combine the chopped ghost peppers, red bell peppers, apple cider vinegar, water, and salt.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld.
Add the sugar to the pot, stirring until completely dissolved. Increase the heat back to medium-high and bring the mixture to a rolling boil.
Boil the mixture for 1 minute while stirring constantly.
Stir in the liquid pectin and return the mixture to a rolling boil. Boil for an additional 2 minutes, stirring constantly.
Remove the pot from heat and skim off any foam that appears on top of the jelly.
Carefully ladle the hot jelly into sterilized glass jars, leaving about a 1/4-inch headspace at the top.
Wipe the rims of the jars clean with a damp cloth, then seal with sterilized lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Allow the jars to cool completely on a wire rack. Check that the lids have sealed properly (the center of each lid should be slightly indented).
Store the sealed jars in a cool, dark place for up to 1 year. Once opened, keep the jelly refrigerated.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 1227.2 g | 446% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 1217.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
