packets, NOTE -- THIS CAN BE RECUED TO 2 EACH-3 OZ. … We’ll begin by washing our canning jars and the jar bands in some hot soapy water. All I knew about ghost peppers (Bhut Jolokia) was that they are HOT, in fact, I believe they are among the hottest peppers in the world as measured on the Scoville Heat Index. Wipe jar threads and rims with a clean damp cloth, so they don’t stick shut. For those of you that need convincing, think of pepper jelly (sweet, a tiny bit spicy and great for a million things) mixed with traditional blackberry jam (great for a few things). Bring to a rolling boil and boil for 10 minutes stirring constantly. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. Cover with lids; apply screw bands until fingertip tight (don’t over tighten or there is no room for expansion). Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. 2 cups Finely chopped bell peppers (green red or yellow will work) Ghost Pepper Jelly Recipe Fruit Jelly Recipe Jalapeno Jelly Recipes Blueberry Jelly Pepper Jelly Recipes Hot Pepper Jelly Blueberry Recipes Habanero Jelly. Ghost Peppers clock in at 1,000,000 heat units (YES, one million! size). 1 (2 oz.) Bring to a rolling boil, about 5 minutes. However, you still need to check the lids. Mix the pectin crystals with 1/2 cup sugar in a bowl. Just put your peppers through a food processor; boil the processed peppers with the grape juice and sugar. Remove from stove and skim foam. Chop pepper in processor. DIRECTIONS. There's less of an acidic 'bite'. Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES). 1/8 tsp allspice. This will reduce cost, too. Super Easy Hot Pepper Jelly is a must in every cook’s arsenal. Sterilize half-pint jars and lids and set aside. Chop all cranberries with sugar, orange zest, pepper and half of oranges in food processor. This bottle of Blueberry Reaper sauce will blow you away with its sweet heat and a one-of-a-kind flavor combination. Of course, Tom ordered a pair of goggles for the dogs too in case they traipsed through the kitchen while I was cooking. Skim off any skum that has formed on the … 60 %, fresh jalapenos, seeded and chopped (use gloves to protect hands), (I prefer apple cider vinegar) or 1 1/2 cups, ounces certo liquid pectin (3 each-3 oz. Add a recipe on a tag when you give this interesting gift to add helpful ideas for fun ways to use this treat. Vipers! Next time I make my Salsa Baked Goat Cheese & Chorizo Dip appetizer I am going to put a jar of this over it in place of the salsa. Speaking of recipes, there are not that many out there for Ghost Pepper Jam, so I improvised and went with the Jalapeno Strawberry Jam recipe posted on allrecipes.com. We also used it as a glaze on tri-tip, and it was fabulous. (The jars must be covered by at least 1 inch of water.). … Your Name (required), Caramelized Pineapple & Ghost Pepper Salsa - Travels With Mai Tai Tom, Cajun Bread Pudding with Jack Daniels Sauce, Barefoot Contessa’s Crispy English Potatoes with Pancetta, Mendocino To Eureka: Beaches, Redwoods & Mansions, Roasted Butternut Squash Bisque with Star Anise. $9 Flat Rate Shipping on all orders OR enter code PICKUP at checkout to arrange pick up of your order at the Fulton St. Refrigerate and use up within two to three days. Stem, seed and roughly chop all the peppers. The results are a slightly spicy, sweet jam that will take your PBJ up a notch or two. package powdered pectin (6 T. powdered pectin if using Ball brand as I did) 6 c. white sugar. I carefully peeled off my gloves and washed my hands and knife. When the jam is ready, carefully remove the jars from the hot water with tongs. 3 (or more) Ghost Peppers (seeded and minced – wear your gloves and goggles!) I had Tom order a pair of onion goggles for me from Amazon. Place bell peppers, jalapenos, sugar and vinegar in a large saucepan over high heat. https://www.chilipeppermadness.com/recipes/ghost-pepper-jelly Ladle mixture into waiting jars. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. The finished product wasn’t all that hot, more like it numbed your lips, but it was delectable! Mix the pectin and cornstarch with 1 cup of sugar in a bowl. Add the blueberries and mash with a spoon to break up and extract juices (this take about 2-3 minutes). Habanero’s rate at 100,000 to 350,000. https://chasingchilli.com.au/chilli-jam-recipes-you-need-to-make This recipe makes whatever the amount that is shown in the bottle is: 2 Naga peppers + 4 habanero ( coarse chop with seeds ) -1 cup blueberries (try to get the ones that aren't too sour I found this makes a big difference) -Juice of one large orange. package powdered pectin (6 T. powdered pectin if using Ball brand as I did) A week later, I was fortunate enough to receive more peppers from Joseph, and I used five, count ‘em, baby, five! Trust me, Frankie looks better in these goggles than I do! It is also really delicious with slow cooked meals, a couple dashes in the crockpot and you’re good to go. That pinging you hear is a sign of a good seal. Check out freshpreserving.com for the correct method of preserving foods. If the lid can’t be lifted off, the lid has a good seal. I have to say I did not smell them but I was not brave enough to taste one before cooking. This recipe is adapted from the Ball Blue Book Guide To Preserving. Other flavors may be made, such as strawberry, peach or blackberry. Also, I… I also reduced the amount of sugar to 6 cups. I was kind of concerned about the heat of the Ghost Peppers, so I cautiously started with three in place of the jalapeno peppers called for in the original recipe. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). Farmers Market on Saturday or at our kitchen, 511 Leonard St. NE Grand Rapids (please wait for our email to arrange a time) to avoid shipping fees. Paraphrasing from the Ball Canning guide to check lids for seal:  The lids should not flex when pressed in the center. Replace bands and loosely tighten. Tom zipped up to our local farmers market and picked up some freshly picked strawberries. ¼ t. butter (to reduce foaming) 8 half-pint canning jars with rings and new lids. Great on cheese or in a spicy drink. 1 or 2 jalapeño peppers seeded and minced (leave the seeds in if you like more heat) The cutting board went straight into the dishwasher in case there was any leftover pepper residue. Add all ingredients into a blender. (Always use new lids to ensure a good seal, it is ok to re-use clean jars and rings.) Add your choice of peppers - you can use powdered peppers like Ghost, Habanero or any other powdered pepper that you like. It took 17 bags of soil to fill it up, and a trip to our local nursery to purchase some veggies including hot peppers and tomatoes. We love it when an unexpected combination turns out to be an epic masterpiece. Combine the crushed berries, minced peppers, lemon juice, butter, and pectin in a large pan and bring to a boil over high heat, constantly stirring until you can no longer stir it down. Remove from heat. Good stuff! You can reuse canning jars and the bands for the tops but, you can NOT reuse the lids. I added the peppers to a medium pot, along with the apple cider vinegar and pectin. ), while jalapenos rate around 2,500 to 8,000 on the Scoville Heat Index. I like a good thick 18/10 (on the bottom of the pan) and one of my favorites is a Potobelo (got it at Ross). The gentleman from the nursery was using his in a Creole sauce. This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and an intense spicy kick. Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. My peach Pepper Tart recipe uses pepper jam and is SO good! Ghost peppers are hot! For my birthday this year, I asked Tom to get me a galvanized steel watering trough … you know, the kind horses and cows drink out of. The original recipe says you can use frozen berries which have been thawed and crushed. Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. Return to a boil; add Certo and bring to a full rolling boil again, stirring constantly; cook for 1 minute. How to make Blueberry Jalapeno Jam Recipe with no preservatives, just the natural flavor of fresh, sweet blueberries with a kick of jalapeno. Ladle the jam into the warmed canning jars leaving ¼” space at the top of the jars. Blueberry Jam Recipe: You’ll need these ingredients. If the center of the lid can be pushed down, it hasn’t sealed. Oils & Vinegars. Place your chopped peppers and white vinegar in a stainless steel stock pot (at least 6-8 qt. This recipe is easy. -¼ cup honey. Use your timer! Process the filled jars in boiling water for 10 minutes (start the timer when the pot has returned to a boil). The seller advised that they needed to be used that day which was exactly what I had in mind. Stir the blackberries, pectin mixture and peppers in a saucepan. 1 (2 oz.) 1/4 tsp cinnamon. I originally learned of the Scoville Heat Index while eating Indian food at the Mint Leaf in Pasadena, CA. Blend until smooth. I have coveted one for years. Ingredients: Blueberries, Sugar, Ghost Pepper, Lemon Juice. (Always use new lids to ensure a good seal, it is ok to re-use clean jars and rings.). Our spiciest jam. Stir in pectin and return to a rolling boil for 1 minute. Jun 19, 2014 - Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. While standing in line with my jalapeno, Serrano and Habanero plants, I checked out the basket of the guy behind me…. Remove from food processor Mix in remaining coarse chopped oranges and mint. Pingback: Caramelized Pineapple & Ghost Pepper Salsa - Travels With Mai Tai Tom, Your Email (required) Allow jars … Other flavors may be made, such as strawberry, peach or blackberry. 1 1/2 cups White vinegar. Blueberry Ghost Pepper Jam $ 7.50 Sweet on the front end and spicy on the back, this jam features a unique and amazing blend of flavors to rock your taste buds. Homemade Blueberry Jalapeno Jam Recipe is easier to make than you think. 1 large, peeled garlic clove. Ghost Peppers! PACKETS), (may substitute other fresh fruit such as chopped strawberries or peaches or blackberries). I leave my jars on a low simmer while the jam is cooking so they remain warm. Add the 7 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1-3 minutes Remove from heat. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. Before jamming, sterilize your canning jars and bands in a large pot of boiling water. Allow jars to sit untouched for 12 hours. 180.7 g OMG, this guy makes me look like a hot pepper slacker. Now on to the hot pepper jam! Remove from pot and allow to cool. So, to say I was scared to work with these babies was an understatement. Combine puree 1 cup vinegar and sugar in a large saucepan. Donning disposable latex gloves and my goggles, I warily seeded and minced the Ghost Peppers. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Ingredients: Let stand 1 or 2 minutes and skim off foam. Combine the puree with remaining vinegar and the sugar in a saucepan. Label and store, preferably in a cool, dark place. Remove from heat. Bring to boil for 1 full minute. 7 cups Granulated sugar. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. -Juice of half a lime. 8 half-pint canning jars with rings and new lids Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Total Carbohydrate Once boiling, stir in the sugar until dissolved, return to a full boil and cook for one minute or until jam is the correct consistency (start your timer once the berries are at a roiling boil – it took 4 minutes for my jam to achieve the correct consistency). The recipe calls for four cups of crushed strawberries which works out to about two pounds of berries depending on the size and juiciness of the berries. Ingredients: Blueberry, White Wine Vinegar, Ghost Pepper, Sea Salt and Black Pepper; Pairings: Red meats, duck, and venison go beautifully with the Ghost pepper & Blueberry hot sauce. https://www.greatbritishchefs.com/recipes/blueberry-jam-recipe https://barefeetinthekitchen.com/cranberry-pepper-jam-recipe Ladle mixture into waiting jars. Add the two together for blackberry jalapeno jam and I’m in heaven. Pear Habanero Jam | Tasty Kitchen: A Happy Recipe Community! But what do you make with Ghost Peppers? Carefully remove from water and let cool completely on the counter with a rack or towel underneath. If using fresh strawberries, remove stems and crush with a potato masher. Also, I reduced the Certo to 2 (3 ounce) packets with great success. Our new sauce is dangerously delicious. Remove from pot and allow to cool. Other. There's less of an acidic 'bite'. Wearing gloves, I sliced the hot peppers and bell peppers in half, removed the seeds (the hottest part of the pepper) and chopped them in my food processor. 6 c. white sugar It starts with an explosion of sweet ripe blueberries followed by … Put a flat lid and ring on each jar, tighten until snug and process in a boiling water bath for 5 minutes. ¼ t. butter (to reduce foaming) NEW! I put the thought of those smoking hot Ghost Peppers out of my mind until a few weeks ago when I received some from Joseph’s garden (thanks, Joseph!). Summer is zipping by, 2015 is actually cruising by in a blur of cooking, cleaning and writing recipes for you. ¼ c. lemon juice 4 c. strawberries, hulled and crushed (approximately 2 lbs.) Note: You can cook the sauce down before blending, but if you blend first and then cook it down you’ll avoid the steam build up that happens when hot liquids are enclosed in … In a food processor or blender, puree the peppers with 1 cup of the vinegar. Tom ate an entire jar of this on toast and in peanut butter sandwiches the first weekend. do not blend you want a coarse chop. Let stand 1 or 2 minutes and skim off foam. in that batch. Run a knife around the inside of the jars to remove any air bubbles. Remove the bands. (After 1 hour, check to see if the jars have sealed. Yes, you read that correctly. Try to lift lids off with your fingertips. Store any unsealed jars in the refrigerator.) For the jam: Place blueberries in saucepan over medium-low heat. Saturday morning the goggles arrived, so the first thing I did was put them on the dogs and take their photos.