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.