White Bhut Jolokia, Pineapple and Coconut Pepper Jelly Recipe

White Bhut Pineapple Coconut Pepper Jelly
White Bhut Pineapple Coconut Pepper Jelly

Ingredients

  • 6 ounces – White Bhut Jolokia (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 24 ounces – Pineapple (frozen is fine)
  • 8 ounces – Coconut shreds
  • 1/2 cup – White wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, pineapple, coconut, vinegar, and water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields about 16 4-oz jars.

  • Alternately you can mix half the coconut shreds in the blender, and the other half into the dry sugar. This will leave coconuts flakes suspended in the jelly.

Video

See my video on jelly making here for more detailed instructions on processing.

KhangSta Berry Hot Pepper Jelly Recipe

Ingredients

  • 6 ounces – KhangSta Red (or Habanero to Bhut level heat) peppers (adjust more or less for desired heat level)
  • 6  cups – Sugar
  • 32 ounces – Strawberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, strawberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.

Video

See my video on jelly making here for more detailed instructions on processing.

Chocolate Bhutlah Raspberry Jelly Recipe

Chocolate Bhutlah Raspberry Jelly
Chocolate Bhutlah Raspberry Jelly

Ingredients

  • 3 ounces – Chocolate Bhutlah peppers (adjust more or less for desired heat level)
  • 6 cups – Sugar
  • 24 ounces – Raspberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt

Directions

  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, raspberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.

Video

See my video on jelly making here for more detailed instructions on processing.

Pom Bomb – Blueberry Pomegranate Pepper Jelly

Jar of pepper jelly

This jelly turned out great. I’m sharing the recipe as it can be followed as is, or adapted using different fruits and peppers.

Ingredients:
11 oz mixed peppers (Cereja da Amapa, CGN-20800, CGN-20800 cross and one Jay’s Red Ghost Scorpion)
4 1/2 cups of cane sugar
1 package of Sur-Jel powdered pectin
1/2 cup lime juice
Fruit from two pomegranates
1/2 cup blueberries

Instructions:

  1. Puree the peppers, fruit and lime juice.
  2. Add mixture to a large sauce pan and stir in powdered pectin.
  3. Bring mixture to a rolling boil (can’t stir down).
  4. Stir in cane sugar and bring back to rolling boil
  5. Boil for one minute
  6. Remove from heat and ladle mixture into sterilized jars.
  7. Hot water bath jars for approximately 20 minutes.
  8. This yielded 11 4oz jars.

    This is the equivalent blender that I used.

    Video of the process: