Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Do you ever have that problem? Seriously, though, I grew a lot on purpose because I LOVE using ghost peppers in several different recipes, from making homemade ghost pepper powder to fresh ghost pepper salsa to picante style ghost pepper salsa, ghost pepper wings and so much more. I’m crazy for ghost peppers! Aside from all those other recipes, I’m also making a staple ingredient I like to keep in my refrigerator - We’re talking ghost pepper jelly. YES! This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. It’s a flavorful snack. It also works for me as a super quick glaze for grilled meats, like chicken or fish. Seriously, sear up a salmon or swordfish fillet or some seasoned chicken and finish them off with a tablespoon of this. You will love it! Beware, though. Unlike my Jalapeno Jelly Recipe, which is nice and sweet with a touch of spice, this recipe packs some heat! Ghost peppers are no joke. Even though you are straining out the ghost peppers, the resulting jelly is quite hot. In a good way, though, my spicy food loving friends. Let’s talk about how we make this ghost pepper jelly, shall we? Add them to a large pot. Next, add 4 cups of sugar. Yes, this is a sweet jelly recipe. Pour in 1-1/4 cups vinegar, 1/4 cup lime juice, and a teaspoon of salt. Stir it all together. After 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Make sure all of the solids are removed. Pour in 3 ounces of liquid fruit pectin. Bring the liquid back to a boil, stirring a bit, and boil for 1 minute. Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so. I keep mine in the refrigerator and eat them within a month or 2, but if you’d like to keep them for longer and/or want to store them at room temperature, you can process them in a water bath. See information on that below. Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam. Wash and rinse the bands and lids. Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water. Bring the water to a boil and boil for 5 minutes, or 10 minutes if you’re not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet. Remove the jars and set them onto a protected surface. The method also makes for a stronger seal than simply letting the jelly or jam cool and pop. Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.
