Ghost Pepper Jelly Bhut Jolokia Jelly Recipes

GHOST PEPPER JELLY - BHUT JOLOKIA JELLY

Steps:

• Sterilize 8 half pint or 4 pint jars and lids by boiling for 10 minutes or running through the "sterilize" setting on your dishwasher. Set warm sterilized jars on clean kitchen towel while preparing the jelly.
• Put on gloves! Ghost peppers are hot! Stem, seed and roughly chop all the peppers. In a food processor or blender, puree the peppers with 1 cup of the vinegar.
• Combine the puree with remaining vinegar and the sugar in a saucepan. Bring the mixture to a boil (be careful not to breath in the steam or get it in your eyes!!!). Boil for 10 minutes, careful it can boil over. Stir in the pectin, return to a boil and boil 1 minute, keep stirring.
• Ladle the jelly into the sterilized jars, leave 1/4" head space. Wipe the rims of the jars with a clean, moist paper towel. Place 2 piece lids on the jars (don't over tighten the screw top). Process in hot water bath for 10 minutes.

GHOST PEPPER JELLY!

Steps:

• Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
• 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.
• Adjust caps process 10 minutes in boiling water canner.
• Let set at room temperature for 24 hours out of drafts.
• Store for up to 1 year.