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Ghost Pepper Jelly
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4.53 from 99 reviews

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
Bake Time10 minutes
Processing Time10 minutes
Total Time40 minutes
Servings:128 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

See the Ball Canning Website for detailed instructions on water bath canning, sterilizing jars and other important information.

Nutrition

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