Ghost Pepper Jelly Recipe
User Reviews
4.9
Ghost Pepper Jelly Recipe
Description
In this Ghost Pepper Jelly Recipe, roughly 20-30 chopped ghost peppers are combined with granulated sugar, cider vinegar, lime juice, and salt before boiling the mixture and then simmering to meld flavors. After cooking, the pepper solids are strained out, leaving a spicy, flavored liquid. The mixture is brought back to a boil, then fruit pectin is added and cooked briefly to ensure the jelly will set. Optional red food coloring can be added for a vibrant appearance, though it is not necessary.
The resulting jelly has a strong heat profile typical of ghost peppers but is tempered by the sweet and acidic components. This makes it suitable for use as a spicy jam or jalapeño substitute in recipes where intense heat is desired without the physical texture of peppers.
This recipe fills about four 8-ounce jars. The jelly sets overnight in the refrigerator. Because the peppers are strained out, the end product is smooth, making it versatile for spreading or glazing.
The heat level is very high, so use with caution when serving or consuming. Proper handling of ghost peppers is advisable due to their intense spiciness.
Ingredients
- 1/2 pound ghost peppers chopped (about 20-30 ghost peppers)
- 4 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup lime juice
- 1 teaspoon salt
- 3 ounces liquid fruit pectin
- 4 red food coloring if preferred - NOTE: I didn't use any for this recipe, drops
Instructions
- Finely chop the ghost peppers and add them to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the ghost peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Notes
- This recipe yields four 8-ounce jars of jelly.
- Ghost peppers provide extreme heat even when strained out; handle with care.
- The jelly has a very spicy heat level; use sparingly to suit your tolerance.
- Optional red food coloring can be added for presentation but is not necessary.
- Straining peppers out creates a smooth texture suitable for spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 20g | 7% |
| Sodium | 58mg | 2% |
| Potassium | 17mg | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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