Inferno Pepper Jam
Prepare yourself for a culinary experience like no other! This Inferno Pepper Jam packs a fiery punch with the legendary Naga Jolokia ghost peppers, known as one of the hottest chili peppers in the world. Originally celebrated for their cross-continental workforce in spicy cuisine, these bright orange and red gems will set your taste buds ablaze! This recipe will guide you through the creation of this unique jam while emphasizing safety—be sure to wear gloves and work in a well-ventilated area to avoid discomfort from the potent fumes. Whether you’re looking to spice up your charcuterie board, add a fiery touch to your savory dishes, or share with adventurous friends, these jars of jam will be the ultimate conversation starter. Caution is advised, and the breathtaking flavors will keep you coming back for more!
N/A
Servings
14
Calories
5
Ingredients
Ingredients
Naga Jolokia ghost peppers
3 (washed, drained, stems and seeds removed)
red bell peppers
3 (washed, drained, stems and seeds removed)
cider vinegar
2 cups, divided (used to blend with the peppers and for cooking)
sugar
6 cups (granulated)
liquid pectin
3 ounces (used to set the jam)
Instructions
1
Start by putting on gloves and ensuring your kitchen is well-ventilated.
2
In a blender, combine the Naga Jolokia ghost peppers with 1 cup of cider vinegar. Puree until smooth, being cautious of hot fumes that can irritate your eyes.
3
In a large saucepan, mix the pepper puree, 1 additional cup of cider vinegar, and the measured sugar.
4
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly for about 10 minutes.
5
Next, stir in the liquid pectin and return the mixture to a rolling boil. Boil for an additional 1 minute.
6
Remove the saucepan from heat, and carefully skim off any foam using a spoon.
7
Prepare your jars by ensuring they are clean and warm. Ladle the hot jelly into the jars, leaving a 1/4 inch headspace to allow for expansion.
8
Seal the jars with caps and process them in a boiling water canner for 10 minutes to ensure proper preservation.
9
After processing, let the jars cool at room temperature for 24 hours, away from drafts, before storing.
10
Store the completed jams in a cool, dark place for up to 1 year. Enjoy the thrill of each fiery bite!
Nutrition Information
0g
Fat
36g
Carbs
0g
Protein
0mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Inferno Pepper Jam?
Inferno Pepper Jam is a fiery condiment made with Naga Jolokia ghost peppers, red bell peppers, and cider vinegar, known for its intense heat.
What is the main pepper used in this recipe?
The recipe uses the Naga Jolokia ghost pepper, which is recognized as one of the hottest chili peppers in the world.
What safety precautions should I take?
It is essential to wear gloves while handling peppers and work in a well-ventilated area to avoid irritation from potent fumes.
How many ghost peppers are required?
The recipe calls for 3 Naga Jolokia ghost peppers, washed, drained, with stems and seeds removed.
How many red bell peppers do I need?
You will need 3 red bell peppers, which should be washed, drained, and have their stems and seeds removed.
What type of vinegar is used?
This recipe uses 2 cups of cider vinegar, divided between the blending process and the cooking stage.
How much sugar is in the jam?
The recipe requires 6 cups of granulated sugar.
What makes the jam set?
The jam is set using 3 ounces of liquid pectin.
How do I prepare the pepper puree?
Combine the ghost peppers with 1 cup of cider vinegar in a blender and puree until smooth.
How long should I boil the pepper and sugar mixture?
Bring the mixture of pepper puree, additional vinegar, and sugar to a rolling boil for about 10 minutes.
When do I add the liquid pectin?
The liquid pectin is added after the initial 10-minute boil, then the mixture is boiled for 1 more minute.
Why do I need to skim the foam?
Skimming the foam with a spoon after removing the saucepan from heat ensures a clearer jam.
What is the required headspace for the jars?
You should leave a 1/4 inch headspace at the top of the jars to allow for expansion.
How are the jars processed for preservation?
The jars are processed in a boiling water canner for 10 minutes.
How long must the jam cool after canning?
The jars should cool at room temperature for 24 hours away from drafts.
How should the finished jam be stored?
Store the completed jams in a cool, dark place.
What is the shelf life of Inferno Pepper Jam?
The jam can be stored for up to 1 year.
How many calories are in a serving?
Each serving contains approximately 14 calories.
What is the carbohydrate content per serving?
There are 36 grams of carbohydrates per serving.
Does this jam contain any fat?
No, this pepper jam contains 0g of fat.
Is there any protein in the jam?
No, this recipe contains 0g of protein.
Does this jam contain sodium?
The jam contains 0mg of sodium.
What are the tags associated with this recipe?
Tags include spicy jam, pepper jelly, ghost pepper, hot condiments, and preserves.
What can I serve this jam with?
It is perfect for spicing up charcuterie boards or adding a fiery touch to savory dishes.
What color are the ghost peppers?
The Naga Jolokia peppers are described as bright orange and red gems.
Is this a good gift for friends?
Yes, it is described as an ultimate conversation starter for adventurous friends.
How many ingredients are in the recipe?
There are 5 total ingredients: ghost peppers, bell peppers, vinegar, sugar, and pectin.
How many total minutes do the jars spend in the canner?
The jars require 10 minutes in the boiling water canner.
Can I use any type of sugar?
The recipe specifically calls for 6 cups of granulated sugar.
Are the fumes dangerous?
The fumes can be very potent and irritate your eyes, so proper ventilation is required.