Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!
Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) — also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich — is a chili pepper.
READY IN: 45mins
YIELD: 9 1/2 pints
UNITS: US
INGREDIENTS
Nutrition- 7cups sugar
- 3fluid ounces certo liquid pectin
- 3
- 6
- 3ghost bell peppers
- 2
- 1cup pomergranate juice or 1 cup apple juice
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DIRECTIONS
- Place all peppers in a food processor and pulse till fine chopped.
- Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
- Bring to a rolling boil for 5 minutes stirring constantly.
- Add pectin and bring back to a full rolling boil for 1 more minute.
- Ladle into hot sterile jars leaving 1/4 inch head space.
- Adjust caps onto jars that rims are wiped clean of jelly.
- Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.
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