Ghost Pepper Jelly
This Ghost Pepper Jelly is made with the 8th hottest pepper on earth! Get the fire extinguisher ready and get ready to enjoy some serious sweet heat!
Equipment
- Large stock pot
- Large sauce pan
- Cutting board
- Knife
Ingredients
- 4 oz ghost peppers
- 4 cups granulated sugar
- 1 ¼ cups apple cider vinegar
- ¼ cup lime juice freshly squeezed
- 1 tsp salt
- 3 oz liquid fruit pectin
Instructions
- Put on gloves, Finely chop the ghost peppers and add them to a large sauce pan.
- Add sugar, apple cider vinegar, lime juice, and salt.
- Bring to a boil over medium-high heat, stirring constantly to prevent the sugar from burning. Once boiling, lower the heat to maintain a steady simmer for about 10 minutes.
- Stir in the liquid pectin, return the mixture to a rolling boil, and let it boil for 1–2 minutes, stirring constantly.
- To check if the jelly is ready, use the “plate test”: place a spoonful of the mixture on a chilled plate, wait a few seconds, and then push the edge with your finger. If it wrinkles, your jelly is ready. If not, continue simmering and test again in a few minutes.
- Paddle the hot liquid into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims with a clean, damp cloth and secure the lids.
- To Can: Place the jars in a pot of boiling water, ensuring they’re covered by at least an inch of water. Process for 10 minutes, then remove and allow them to cool.
- While the jars are cooling you will start to hear a "pop" as the jars seal. Once the jars are completely cooled, check the seal by pressing the center of each lid with your finger. A sealed jar should NOT spring back.
- To store: place jars in a cool, dry, dark area for up to 1 year. Store opened jars in the refrigerator for up to 3-4 weeks.
- Enjoy!