Ingredients
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3
-
3
-
2
-
6
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Ghost Pepper Jelly!, CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves Naga jolokia is a chili pepper the hottest in the world (Was the hottest till they found the Trinidad Scorpion Moruga Blend (Moruga Scorpion)) Mine were orange when I picked them so I opted for orange bells If you get red ones do use red bell peppers If you can’t find the ghost chili’s just use 12 habaneros or if you dare try the Scorpion!, Made it, Love it Used 8 oz frozen mangoe heated and mashed Used 5 Ghost Pepppers, will try 7 next time 🙂 , Awesome starting point recipe for me I never follow directions So cooking, baking is always an adventure My loving wife is ever so tolerant that she allows me the lattitude to play with recipes used 4 Ghost Peppers and 1 Carolina Reaper instead of Red Chillies Also added Orange zest and a handful of Frozen Mangos
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Steps
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1
Done
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Puree Peppers and 1 Cup Vinegar in Blender (be Careful of Your Eyes Hot Fumes). |
|
2
Done
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Combine Puree 1 Cup Vinegar and Sugar in a Large Saucepan. |
|
3
Done
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Bring to a Rolling Boil and Boil For 10 Minutes Stirring Constantly. |
|
4
Done
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Stir in Pectin and Return to a Rolling Boil For 1 Minute. |
|
5
Done
|
Remove from Stove and Skim Foam. |
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6
Done
|
Ladle Hot Jelly Into Clean Hot Jars, Leaving 1/4 Inch Head Space. |
|
7
Done
|
Adjust Caps Process 10 Minutes in Boiling Water Canner. |
|
8
Done
|
Let Set at Room Temperature For 24 Hours Out of Drafts. |
|
9
Done
|
Store For Up to 1 Year. |
