Ghost Pepper Jelly!

Rita~'s Note:

CAUTION! You thought my Spicy Habanero Jelly was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world. 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

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 84

Yield: 7.0 1/2 pin ...

• 3 red chili peppers (Naga jolokia ghost chili`s, washed, drained, stems and seeds removed)
• 3 red bell peppers, washed, drained, stems and seeds removed
• 2 cups cider vinegar, divided
• 6 cups sugar
• 3 ounces liquid pectin

Directions:

1. Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
2. Combine puree 1 cup vinegar and sugar in a large saucepan.
3. Bring to a rolling boil and boil for 10 minutes stirring constantly.
4. Stir in pectin and return to a rolling boil for 1 minute.
5. Remove from stove and skim foam.
6. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
7. Adjust caps process 10 minutes in boiling water canner.
8. Let set at room temperature for 24 hours out of drafts.
9. Store for up to 1 year.

Reviews

[cazmcc]

Soo delicous. I was scared, so I only used 2 ghost peppers, that was plenty, hot, but not too hot, great flavor, am eating it now with cream cheese on crackers. Would have liked it to gel a little more, maybe I will use a little more pectin next time, I will definitely be making another batch.

[michelleMis]

Wow, this was deliciously spicy hot!! We put it out as a cracker spread with cream cheese at a party and had fun watching the reactions.