Ghost Chili Jelly

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Got a DIY hankering to do some canning? It sounds so exotic and yet practical at the same time. It can be really costly to invest in all the equipment needed to do home canning. There is an easier way, though -- freezer canning. By storing home canned jelly in the freezer, no boiling is needed. Jams and jellies can be safely stored in the freezer for up to six months. When ready to use, simply thaw overnight in the refrigerator.


Since Halloween is fast approaching, why not use this opportunity to can up some ghost chilis. Those chili peppers are touted as the hottest in the world and can be ordered online but they can be pricey so here is a method to make ghost chili jelly on a budget, cheating a little never hurt anyone.

Want to know how to make cheater ghost chili jelly using hot habeneros, poblanos, jalapenos? Find out after the jump.

Sauce pan
Stove top
Food Processor
Freezer jam jars

2 jalapenos seeded and finely chopped
2 habeneros seeded and finely chopped
1 poblanos seeded and finely chopped
1 Tablespoon fresh ginger, peeled and finely chopped
1 1/2 cups cider vinegar
5 cups sugar
1/4 cup lime juice
1 tsp salt
1 pkg freezer jam fruit pectin

Directions: 1. Use a food processor to chop the peppers and ginger. 2. In a saucepan combine peppers, ginger and vinegar. Bring to a simmer, add sugar, lime juice and salt. 3. Cook, stirring, until mixture reaches a boil. Boil for 4 to 6 minutes, then remove from heat and let cool for 5 minutes.

4. Sprinkle fruit pectin over jam and stir in. 5. Divide jam into plastic freezer-jam jars with lids.

. Tightly seal jar lids, let cool for 30 minutes.

NOTES: Jam that will be consumed within a week can be stored in the refrigerator. The remaining jam should be frozen. Pull jam from the freezer as needed, frozen jam can be thawed overnight in the refrigerator. Makes eight 8-oz jars

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Join the New Times community and help support independent local journalism in Phoenix.