Ghost pepper jelly recipe 🌶
3 ghost peppers
3 red bell peppers
2 cups apple cider vinegar
6 cups sugar
3 ounces liquid pectin or 12tsp powdered
Makes 7- 1/2 pint jars
De-seed, and de-stem ghost peppers and red bell peppers. Purée peppers and 1 cup vinegar in a blender. ( be careful HOT FUMES) Combine purée and another cup of vinegar, and your sugar in a large sauce pan. Bring to a rolling boil and boil for 10 minutes stirring constantly. When 10 minutes are up stir in pectin and return to a boil for 1 minute. Remove from the stove and skim any foam off the top. Ladle hot jelly into clean hot jars leaving 1/4 inch head space. Adjust lids and process for 10 minutes in a water bath canner. Remove and let sit undisturbed on the counter at room temp. out of drafts for 24 hours. Store up to 1 year.
Other items you may need:
-Safety goggles
-Disposable gloves
-Face mask
(May need to use a fan to circulate air if working in a small area. Cooking this stuff is like making homemade pepper spray) #recipeoftheday #foryou #pepper #sweet #fyp
Okay, so you've made your incredible ghost pepper jelly – those beautiful jars with visible red pepper flakes, right? Now comes the fun part: enjoying it! This isn't just for spreading on toast, though it's absolutely divine like that, as seen in the images. I've been experimenting with mine, and let me tell you, the possibilities are endless for this spicy condiment. First off, a quick note on safety, because those ghost peppers are no joke! When I make a big batch, I always double up on gloves, wear my safety goggles, and make sure my kitchen fan is on full blast, maybe even a window open! The fumes can seriously irritate your eyes and throat, turning your kitchen into a 'pepper spray' zone, as the recipe warns. And when you're done, clean all surfaces thoroughly – you don't want to accidentally rub your eye later! Trust me, a little extra caution goes a long way. Now, let's talk about one of my absolute favorite ways to use this jelly: pepper jelly pizza! This might sound wild, but it's a game-changer. Instead of traditional tomato sauce, spread a thin layer of your ghost pepper jelly directly onto your pizza dough. Then, add a blend of mozzarella and a sprinkle of goat cheese or feta for a creamy, tangy contrast. Top with some thinly sliced red onions, a bit of crispy bacon or prosciutto, and maybe some fresh basil after it's baked. The sweet heat of the jelly caramelizes beautifully, giving your pizza an unforgettable kick. It's a sweet, savory, and spicy explosion that will impress everyone. Beyond pizza, think about pairing this jelly with a gorgeous cheese board – a dollop next to some sharp cheddar, brie, or a creamy goat cheese is heavenly. It also makes an incredible glaze for grilled chicken or pork. Just brush it on during the last few minutes of cooking for a sticky, shiny, spicy finish. You can also whisk a spoonful into a vinaigrette for a spicy salad dressing, or even stir a tiny bit into a barbecue sauce for an extra fiery twist. I've even seen people use it in cocktails, though I haven't been brave enough to try that yet! Remember, the beauty of homemade jelly is you control the heat. If you're feeling extra brave, you can leave a few more seeds in the ghost peppers, but be warned – that's for serious chili heads! And when canning, always ensure your jars are sterilized and you follow proper water bath canning methods for safe storage. Your jars, filled with that vibrant, spicy goodness, will be a pantry staple for up to a year, though mine rarely last that long! So go ahead, get creative with your ghost pepper jelly. It’s more than just a spread; it’s a versatile ingredient that can elevate so many dishes. Enjoy the burn!
