February 26, 2014

Ghost Pepper Jelly

I bought a ghost pepper plant last summer and I really had my doubts of my green thumb but turns out, I can't stop them from producing.  After making two rounds of salsa, giving them away to my friends, and making chili with them, I finally needed to get creative and found a pepper jelly recipe.  I only had two ripe at the time so I substituted the third pepper with 4 habanero.

WARNING! Make sure to make this in a very well ventilated area!  I had all my fans going in my kitchen while doing so.


Ingredients:
2 ripe red ghost chili peppers
4 habanero peppers
3 red bell peppers, washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
3 ounces liquid pectin


Directions:
  • Puree peppers and 1 cup vinegar in blender
  • Combine puree 1 cup vinegar and sugar in a large saucepan.
  • Bring to a rolling boil and boil for 10 minutes stirring constantly.
  •  Stir in pectin and return to a rolling boil for 1 minute.
  • Remove from stove and skim foam.
  •  Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
  • Can jars and let stand for a day.  Store for a year or eat any that didn't can within a couple months.