Ghost Pepper Jelly – Bhut jolokia Jelly Recipe
Eileen Gray
Ghost Peppers, or Bhut Jolokia, are one of the hottest peppers on the planet. Tame the heat of these firecrackers by making Ghost Pepper Jelly. This recipe makes 8 half-pint jars of jelly.
Prep Time20 minutes mins
Bake Time10 minutes mins
Processing Time10 minutes mins
Total Time40 minutes mins
Servings:128 servings
- 4 ghost peppers (or to taste)
- 12 oz red, orange or yellow bell peppers
- 16 oz cider vinegar (2 cups)
- 3 lbs granulated sugar (6 cups)
- 2 pouches liquid pectin
Sterilize 8 half pint or 4 pint jars and lids by boiling for 10 minutes or running through the "sterilize" setting on your dishwasher. Set warm sterilized jars on clean kitchen towel while preparing the jelly.
Put on gloves. Ghost peppers are hot! Stem, seed and roughly chop all the peppers. In a food processor or blender, puree the peppers with 1 cup of the vinegar.
Combine the puree with remaining vinegar and 3 lbs granulated sugar in a saucepan. Bring the mixture to a boil (be careful not to breath in the steam or get it in your eyes!!!). Boil for 10 minutes, careful it can boil over. Stir in 2 pouches liquid pectin, return to a boil and boil 1 minute, keep stirring.
Ladle the jelly into the sterilized jars, leave 1/4" head space. Wipe the rims of the jars with a clean, moist paper towel. Place 2 piece lids on the jars (don't over tighten the screw top). Process in hot water bath for 10 minutes.
See the Ball Canning Website for detailed instructions on water bath canning, sterilizing jars and other important information.
Serving: 1tablespoon | Calories: 43kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 0.04mg