Ghost Pepper Jelly!

Name: Ghost Pepper Jelly!
Ingredients: 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

5 ingredients

9 steps

Ingredients

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.