The ideal ratio of sweet to spicy is achieved in this recipe for Sweet-Hot Ghost Pepper Jelly, which makes it a tasty and adaptable pantry staple. Ghost peppers and red bell peppers work well together to make this surprisingly simple and mildly spicy dish.
Ingredients: 1 cup ghost pepper Bhut Jolokia peppers, finely chopped. 2 cups red bell peppers, finely chopped. 6 cups granulated sugar. 1 1/2 cups apple cider vinegar. 1 packet pectin 3 oz. 1/2 teaspoon salt.
Instructions: Wear gloves while handling ghost peppers to avoid skin irritation. In a large pot, combine ghost peppers, red bell peppers, and apple cider vinegar. Bring to a boil and simmer for 15 minutes. Add the pectin and stir well to dissolve. Gradually add the granulated sugar while stirring continuously. Bring the mixture to a rolling boil and cook for 2-3 minutes, or until it reaches the desired consistency. Stir in the salt, then remove the pot from heat. Skim off any foam from the surface of the jelly. Pour the hot jelly into sterilized jars, leaving about 1/4-inch of headspace. Seal the jars with lids. Process the jars in a water bath canner for 10 minutes to ensure proper sealing. Allow the jars to cool at room temperature. Once cooled, check the seals by pressing down on the lids. If they don't pop back, they are sealed correctly. Label the jars with the date and store in a cool, dark place. Enjoy your Sweet-Hot Ghost Pepper Jelly as a condiment or with cream cheese and crackers!
Prep Time: 15 minutes
Cook Time: 30 minutes
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