Ghost pepper jelly recipe ๐ถ
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. Purรฉe peppers and 1 cup vinegar in a blender. ( be careful HOT FUMES) Combine purรฉe 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
Ghost pepper jelly is a unique and exciting way to turn up the heat in your recipes! Made primarily with ghost peppers, which are among the hottest peppers in the world, this jelly offers both spice and sweetness. To ensure safety while preparing this fiery treat, always wear protective gear, including gloves and goggles, to protect your skin and eyes from the pepper fumes. When making ghost pepper jelly, it's essential to balance the strong heat of the ghost peppers with the sweetness of sugar and the acidity from apple cider vinegar. The result is a versatile condiment that pairs well with meats, cheeses, and even as a glaze for grilling. Store the jelly in sealed jars, and it can last for up to a year, making it a delightful homemade gift as well. Whether you enjoy spicy foods or want to impress friends with a bold flavor combination, ghost pepper jelly is worth the try!