This recipe for Ghost Pepper Jelly will add some fiery flavor to your pantry. For people who enjoy their condiments hot, this is ideal. Use it to give your favorite dishes a bold kick by using it as a glaze, dip, or spread.
Ingredients: 1 cup ghost peppers, seeds removed and finely chopped. 2 cups sugar. 1 cup apple cider vinegar. 1 packet 1.75 oz powdered pectin. 1/2 teaspoon salt.
Instructions: When handling ghost peppers, put on gloves to prevent skin irritation. Puree the ghost peppers and apple cider vinegar in a food processor or blender until smooth. Combine the sugar, salt, and ghost pepper puree in a large saucepan. Mix thoroughly. Evenly scatter the powdered pectin over the mixture and mix to blend. Stirring continuously, place the saucepan over medium-high heat and bring the mixture to a boil. After it boils, lower the heat to a simmer and let it cook for ten to fifteen minutes, or until the jelly thickens to the consistency you want. If any foam appears on the surface, skim it off. After sterilizing the jars, carefully fill them with the hot ghost pepper jelly, leaving about 1/4 inch of headspace. To make sure the jars are properly sealed, put sterilized lids on them and process them in a hot water bath for ten minutes. After taking the jars out of the water bath, allow them to reach room temperature. As they seal, the lids ought to come down. After cooling, keep the ghost pepper jelly for up to a year in a cool, dark place. Savor your homemade ghost pepper jelly with your favorite foods as a glaze, condiment, or fiery garnish!
Prep Time: 20 minutes
Cook Time: 25 minutes
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