4/15/2023 0 Comments Ghost reaper pepper![]() ![]() Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12 Try Some of My Other Popular Jelly and Jam Recipes Here is a link to the jam/jelly jars that I personally use and prefer. Your jellies and jams should last a year this way, but the flavor is still best if used within a few months. After proper cooling, check the seals and store in a cool, dry place. Storing Jellies and Jamsĭon't move the jellies or jams for at least 12 hours after you've made them, or you risk breaking the gel. ![]() The method also makes for a stronger seal than simply letting the jelly or jam cool and pop. Water bath processing super heats the air at the top of the jar, effectively killing any spores or yeast from the air, as you don't want to seal those in with lower sugar jams. Remove the jars and set them onto a protected surface. Add an extra minute per 1000 feet elevation over 1000 feet. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water.īring the water to a boil and boil for 5 minutes, or 10 minutes if you're not using sterilized jars. Wipe the jar rims and screw on the cleaned rings bands and lids. Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. Set them into hot water while you prepare your jelly or jam. Add 1 minute of boiling time for every 1000 feet of altitude. Or, you can sterilize the jars by boiling them in hot water for 10 minutes. To do this, use jars that have been cleaned with soap and water, then held in hot water until you're ready for jarring. Properly sealing jellies and jams is important for longer keeping. Sealing Jellies and Jams - The Water Bath Method Here are answers to some questions I get on making jellies and jams. ![]() I keep mine in the refrigerator and eat them within a month or 2, but if you'd like to keep them for longer and/or want to store them at room temperature, you can process them in a water bath. The jalapeno jelly will set over night, though it could potentially take up to 2 weeks to fully gel. Screw on the caps and refrigerate overnight. Pour or ladle the hot liquid into 4 clean 8-ounce jars, like so. Make sure all of the solids are removed.īring the liquid back to a boil, stirring a bit, and boil for 1 minute. Pour in 1-1/4 cups vinegar, 1/4 cup lime juice, and a teaspoon of salt.īring the mixture to a quick boil and simmer it for about 10 minutes to let the flavors develop.Īfter 10 minutes, pour the contents into a different pot, then strain it back into the original pot. Let's talk about how we make this ghost pepper jelly, shall we? How to Make Ghost Pepper Jelly - The Recipe Methodįirst, chop your ghost peppers. In a good way, though, my spicy food loving friends. Even though you are straining out the ghost peppers, the resulting jelly is quite hot. Unlike my Jalapeno Jelly Recipe, which is nice and sweet with a touch of spice, this recipe packs some heat! Ghost peppers are no joke. So much of the work is already done!īeware, though. You can also use your own homemade ghost pepper jelly as the start of a glaze for those very same meals. Seriously, sear up a salmon or swordfish fillet or some seasoned chicken and finish them off with a tablespoon of this. It also works for me as a super quick glaze for grilled meats, like chicken or fish. This jelly is nice and sweet and works as a simple spread for crackers or breads or toasts. Seriously, though, I grew a lot on purpose because I LOVE using ghost peppers in several different recipes, from making homemade ghost pepper powder to fresh ghost pepper salsa to picante style ghost pepper salsa, ghost pepper wings and so much more.Īside from all those other recipes, I'm also making a staple ingredient I like to keep in my refrigerator - We're talking ghost pepper jelly. I grew so many ghost peppers, I have to figure out what to do with them! More ghost pepper recipes, my friends! I can't help myself. Perfect as a spread but also as a starter glaze or sauce. A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. ![]()
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