Ghost Pepper Jelly!

Recipe by Rita1652
READY IN: 45mins
SERVES: 84
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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