How To Make Ghost Pepper Jelly
Farmer George shows you how to make some SPICY but still sweet pepper jelly using one of the hottest peppers in the world! Ingredients and directions below.
Tools:
• 3 four-ounce jelly jars with bands and lids (I measured the ounces and it was actually 4oz)
• Large pot
• Large bowl
• Sharp knife
• Cutting board
• Food processor
• Large saucepan
• Wooden spoon
• Ladle
• Tongs
• Measuring cup
Ingredients:
• 10-20 ghost peppers (substitute other types of peppers based on heat preference)
• 5/8 cup apple cider vinegar
• 1.25 tablespoon Ball Real Fruit Low or No-Sugar Pectin (in this video I used 1.5 tablespoon and I think it was too much)
• 1 cup sugar
• 1/2 cup honey
Jar sterilization:
1. Fill large pot with COLD water and place jars inside. If you place cool jars in boiling water, there is a chance they’ll shatter
2. Turn heat to HIGH
3. Once at a rolling boil, start a 5-minute timer
4. After 5 minutes have passed, the jars are sterile
5. Remove jars using tongs and set aside
6. Wash jar bands and lids in hot, soapy water. Rinse and set aside with jars
7. Turn down water in pot to simmer and cover while starting the cooking process. You will need to keep this water at a simmer until ready to process the jars later
Cooking instructions:
1. QUARTER, de-seed and de-vein peppers
2. Coarsely CHOP peppers in a food processor
3. COMBINE peppers and vinegar in a large saucepan and turn heat on HIGH
4. Gradually STIR in pectin. At this point, do not stop stirring until cooking is finished
5. ADD sugar and honey and stir to combine
6. Return mixture to full boil
7. Once at a full boil, start a timer for 3 minutes
8. After 3 minutes have passed, remove saucepan from heat
9. LADLE jelly into jars with ¼ inch room headspace
10. Wipe jar rims and tops. Place tops and bands and tighten to fingertip tight
Jar Processing:
1. The large pot should still be at a simmer
2. Use tongs to place jars in the water bath immediately
3. After placing jars in the water bath, crank the heat and COVER pot for 10 minutes
4. When 10 minutes have passed, take off top and turn down to a simmer for 5 more minutes
5. After 5 minutes, remove jars and cool for up to 24 hours. It took me 18 hours and they were fine
6. Once tops on jars have clicked and there is no play in the tops, they’re ready to be stored for up to a year in a cool, dark place.
Pepper Jelly Glazed Salmon - Low Sodium, Low Fat, and Low Calorie - Air fryer
An absolutely delicious, simple, and healthy Salmon fry. The spicy & sweet pepper jelly along with the lemon juice gives an unique flavor to the dish. It is a low calorie, low sodium, and low fat dish. It you like this recipe, please share and subscribe to my channel.
For more recipes, check my website @
Canning Hamburger and Hot Pepper Jelly, Plus More Weekly Kitchen Work
This week in the kitchen we made bulk homemade taco seasoning and mint extract, plus we canned hamburger and hot pepper jelly.
Here is the video where we discussed peach vinegar -
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Where we get our bulk food -
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Cocktail Meatballs with Hot Pepper Jelly in a Crockpot
My name is Sandra and I'm the owner of Grey Goose Gourmet. Here I show you how to make the best homemade cocktail meatballs! It's a great game day appetizer. This recipe is easy and worth trying for yourself.
Pepper Jelly Cocktail Meatball recipe:
Prep time: 15 minutes
Cook time: 2-5 hours, depending on heat level set on your slow cooker.
Ingredients:
2, 3lb packages cocktail meatballs (frozen)
1 can jellied cranberry sauce
1 can whole cranberry sauce
2, 12oz jars chili sauce
2 tbsp. lemon juice
1-2 large jar(s) Grey Goose Gourmet HOT Pepper Jelly (or Wicked HOT)
Directions:
In a large bowl, mix together cranberry sauce(s), chili, lemon juice, & pepper jelly(ies) to make sauce.
Add frozen meatballs to slow cooker and pour sauce over meatballs.
Cook on low for 4-5 hours or on high for 2-3 hours.
Provide small serving plates, forks, & napkins to guests.
Enjoy every bite!!!
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Jalapeño Jelly in my new steam canner
Harvested a few bell & jalapeño peppers from the garden. A favorite around here is pepper jelly
You can use any type pepper you’d like. I’ve learned that no matter how hot the peppers, cooking the in sugar lessens the heat
Pepper Jam Recipes - Cherry Jalapeno and Red Raspberry Jalapeno
Pepper Jam Recipes - Cherry Jalapeno and Red Raspberry Jalapeno. Traverse Bay Farms Jalapeno pepper jelly