Orange Ghost Pepper Jelly Recipe
Perhaps the ultimate hot pepper jelly recipe for hot heads is this Orange Ghost Pepper Jelly. It is fruity, citrusy, and delightfully hot, without blowing your head off.
Orange Ghost Pepper Jelly Love
I’m not sure when I discovered hot peppers, and the joy of sweating my way through something hot and flavorful. I do know that as the years pass, I have continually sought out hot foods, and have ended up growing my own hot peppers in the backyard in raised garden, and in 5-10 gallon buckets. Habaneros have been my favorite year after year, not just because of the fiery nature of them, but because primarily because of the outstanding fruity flavor. One year I discovered the Orange Bhut Jolokia, or Ghost Pepper, and found that the amazing fruity and citrus flavor was even more pronounced. Of course the heat went up quite a few notches. I still have two of the original Ghost Pepper plants that are now going on four years old. They die back during the winter, but come roaring back in the spring and summer.
This Orange Ghost Pepper Jelly Recipe tickles my taste buds and brings me great joy by using it in recipes that typically involve the Orange Habanero. I make Orange Ghost Pepper jelly, Orange Ghost Pepper Smoked Dust, and Fermented Orange Ghost Pepper Sauce. All are extremely flavorful, and have enough heat to make you sweat, and wake up your mouth. Oh the joy!
Below you’ll find my Orange Ghost Pepper Jelly Recipe. You can of course increase the amount of Orange Ghost Peppers or substitute Orange Habaneros, or you can cut back on the heat by substituting ripe Red Jalapeños, ripe Red Serranos, etc.
Orange Ghost Pepper Jelly Recipe Directions / Instructions Checklist
Ingredients
8 half pint canning jars with lids and rings
1 ½ cups cider vinegar
6 ½ cups white sugar
15 peppers Orange Ghost Peppers (or Habanero) minced
2 (3 ounce) pouches liquid pectin
1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved. Adde the Ghost Peppers and bring to a boil, reduce heat to medium, and simmer 5 minutes. A Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly. Do Not Leave the kitchen during any of the boiling, as the vinegar, sugar and peppers are prone to boil over.
2. Sterilize the jars and lids in boiling water for at least 5 minutes (I prefer a good ten minutes). Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the pot and place onto a cloth-covered or wood surface, or on counter top protected with dish towels, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Experienced canners remove the rings, as it is easier to see if a lid has lost its seal.
This recipe makes a dense, flavor rich solidly / firm jelled Orange Ghost Pepper Jelly.
Serve by itself on crackers, or on the ultimate in flavor peanut butter and jelly, or on crackers with cream cheese or goat cheese, or most any soft cheese. The sugar in the Orange Ghost Pepper Jelly recipe tempers the heat. It’s hot but will not put you in convulsions hot. Try the Orange Ghost Pepper Jelly on Vanilla Ice Cream for an amazing treat. Goes well with yogurt, and a dollop on a freshly grilled Beef Steak is the ultimate in combining sweet and savory, and will wake up your taste buds and emphasize the beefy flavor. Again, for me it’s primarily the flavor these chiles give the jelly.