This jelly turned out great. I’m sharing the recipe as it can be followed as is, or adapted using different fruits and peppers.
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
Puree the peppers, fruit and lime juice.
Add mixture to a large sauce pan and stir in powdered pectin.
Bring mixture to a rolling boil (can’t stir down).
Stir in cane sugar and bring back to rolling boil
Boil for one minute
Remove from heat and ladle mixture into sterilized jars.
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Hot pepper popcorn making should never be done in an enclosed area with no outside ventilation. It’s best to do outdoors, or in an open area that has ventilation to the outside. This is because the vapor that comes out during popping has capsaicin which can be harmful to breath, or at the least very distressing.
This could really be adapted for stove top cooking, but you would have less options regarding ventilation. Whereas a Stir Crazy can be moved to whereever you need it. If you have a strong vented-to-the-outside hood above the oven, that would probably work fine. It would still be a good idea to not cook near anyone who might be sensitive to the vapor.
For a full batch of popcorn use:
1 cup of kernels (3/4 cup if using larger kernels)
3 tbsp of high oil like canola, vegetable, etc…
pepper slices. Adjust the type and number of peppers to suit your tastes
The Stir Crazy can be purchased at Amazon. I bought ours at a local Goodwill for about 1/2 the price. It was a salvage item, unused, but a small piece of plastic had broken off. Doesn’t affect usability though. We’ve made several batches with ours and it works great, easy to clean up too.
We used two yellow superhots and that made a very hot batch.
Pepper powder is very simple to make. You first dehydrate the peppers, then crush them to the consistency that you want. For a very fine powder, using something like a smoothie maker (nutri bullet, nutri ninja, etc…). For more granular, flaky consistency, use a mortar and pestle. Powder/flakes taste better if the seeds are removed. For storing the bulk of your powder or flakes, it’s best to use a vacuum sealer. This will prevent the absorption of moisture from the air. Moisture will make the powder cake, and decrease the shelf life dramatically.
How to make pepper powder:
Dehydrating and storing basics:
Links to all the products I used or referenced in the videos: