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!"
photo by bottomsupranch photo by bottomsupranch
photo by bottomsupranch
photo by decharette photo by decharette
photo by hamermarkc photo by hamermarkc
photo by drtazbob photo by drtazbob
photo by Bryintn photo by Bryintn
Ready In:
7 1/2 pint jars




  • 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.

Questions & Replies

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  1. Kyle B.
    I have dried ghost peppers, would it be better to rehydrate them first or crush them in the ninja?


  1. decharette
    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. I used 4 Ghost Peppers and 1 Carolina Reaper instead of Red Chillies. Also added Orange zest and a handful of Frozen Mangos.
    • Review photo by decharette
  2. Scotland C.
    I did this recipe with 6 Carolina Reapers instead of 3 Ghost Peppers, everyone who's had it that likes spicy foods has enjoyed it. Planting more peppers this year to make more.
  3. dpeppers82
    Unreal. Mention ghost peppers and people run. Turn it into jelly and they stand in line to get a jar. A glaze on chops and pork loin. On a smoked brisket. On toast in the morning.
  4. hamermarkc
    I was so excited to find this recipe! I won't recommend changes to this recipe (as it annoys me when others do). I will say everyone's tolerance to capsaicin is different, you can adjust the number of peppers in this. Mine has been Now & Later, of course, referring to the heat.
  5. RCX2K
    Very Good! I used 3 sm. to med. Ghost Peppers and there was a great flavor. If you like spice, don't be afraid to add another one or few. My fiance who cant do more than Medium Salsa was okay with the heat I came out with. Followed recipe and yielded 6 full 8 oz. jars to put up and another one 2/3 full that I'm eating now. Thanks for the recipe!


  1. Scotland C.
    Switched out 3 Ghost Peppers for 6 Carolina Reapers (as they're smaller) - De-Seeded of course.
  2. dpeppers82
    I added a red Cortland apple only because my mother and grandmothers put apples in their jelly. I'm 68, I don't know why they did but it didn't detract from the flavor and who am I to mess with what works. Great product.



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