Replace bands and loosely tighten. ~1g fresh grated ginger. I originally learned of the Scoville Heat Index while eating Indian food at the Mint Leaf in Pasadena, CA. While standing in line with my jalapeno, Serrano and Habanero plants, I checked out the basket of the guy behind me…. o used green bells for the 5 pepper … I plan to use 100grams of sugar, therefor I need 200grams of fruits, any lack in weight will be filled up with juice from pomegrenade seeds and fruit vinegar. 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. I had Tom order a pair of onion goggles for me from Amazon. Remove the bands. This is why I don't specify any weights, the fruits have to be trimmed, deseeded and the stems removed. 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. Carefully remove from water and let cool completely on the counter with a rack or towel underneath. We also used it as a glaze on tri-tip, and it was fabulous. Cayenne peppers. 1 Carolina Reaper pepper (5g) seeded and diced. package powdered pectin (6 T. powdered pectin if using Ball brand as I did) Share it with us! Vipers! It makes the jam less sweet and allows for a better fruit taste. 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. Directions: add all ingredients except for the mint leaves to a sauce pan and place on high heat. 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. Cover with lids; apply screw bands until fingertip tight (don’t over tighten or there is no room for expansion). The jam should be stored in a cold and dark place, but thanks to a combination of gelling sugar, vinegar and capsaicin, the jam will last for a very long time. Tom ate an entire jar of this on toast and in peanut butter sandwiches the first weekend. Of course, Tom ordered a pair of goggles for the dogs too in case they traipsed through the kitchen while I was cooking. So, to say I was scared to work with these babies was an understatement. Participated in the Makerspace Contest 2017, Participated in the Canning and Pickling Challenge 2017. 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). If using fresh strawberries, remove stems and crush with a potato masher. 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. Return mixture to a full rolling boil. Anyway, good recipe. I have coveted one for years. Bring the mix to a full boil … Paraphrasing from the Ball Canning guide to check lids for seal: The lids should not flex when pressed in the center. Ghost Peppers! Weigh 100grams of the sugar and fill everything into a saucepan. Trust me, Frankie looks better in these goggles than I do! Boil hard 3 minutes, stirring constantly. Desinfect the canning jars in boiling water and dry them on a spread out clean kitchen towel. The finished product wasn’t all that hot, more like it numbed your lips, but it was delectable! The original recipe says you can use frozen berries which have been thawed and crushed. Donning disposable latex gloves and my goggles, I warily seeded and minced the Ghost Peppers. It didn’t matter to the bank that I’d fallen behind due to amputation. Bring to a boil and boil for 10 minutes stirring constantly. It did not matter that we were only about $1,000.00 behind or that the balance was only about $17,000.00. Tom zipped up to our local farmers market and picked up some freshly picked strawberries. Make the jam. ), while jalapenos rate around 2,500 to 8,000 on the Scoville Heat Index. But if you are used to extremely hot peppers, then you will like this jam. The cutting board went straight into the dishwasher in case there was any leftover pepper residue. Once you got all peppers prepared, fill the gap to 200grams with juice or vinegar from the pomegranates. Combine puree 1 cup vinegar and sugar in a large saucepan. Carefully remove the stems of the peppers, cut them open and remove the seeds. This spicy jam is the ultimate tease for hot heads who like pungent peppers. Pomegrenade seeds. Wipe jar threads and rims with a clean damp cloth, so they don’t stick shut. Pingback: Caramelized Pineapple & Ghost Pepper Salsa - Travels With Mai Tai Tom, Your Email (required) That pinging you hear is a sign of a good seal. 6 c. white sugar 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. But what do you make with Ghost Peppers? Carolina Reaper peppers. It makes the jam less sweet and allows for a better fruit taste. Add the sugar and stir to dissolve. … The pepper you called Bhut Jolokia is a Trinidat Moruga, and the other you called Carolina Reaper is Bhut Jolokia! Top sellers at our local Farmer’s Markets. Pectin/ gelling sugar. Bhut Jolokia peppers. Did you make this project? 4 small mint leaves. A week later, I was fortunate enough to receive more peppers from Joseph, and I used five, count ‘em, baby, five! yellow , orange , or red food coloring (optional) Directions: Puree peppers and 1 cup vinegar in blender. Use the hand blender to make a smooth paste from the peppers. I also reduced the amount of sugar to 6 cups. 4 c. strawberries, hulled and crushed (approximately 2 lbs.) Good stuff! ¼ t. butter (to reduce foaming) Carolyn’s Classics hottest jam yet! If the lid can’t be lifted off, the lid has a good seal. Fill into the small canning jars and close the lids. In fact the pain can induce such a high release of dopamine that hallucinations might occur. Step 1: Ingredients. May 30, 2015 - On Friday, July 26th 2019, Citizens Union Bank sold our farm. 15g lemon juice. Run a knife around the inside of the jars to remove any air bubbles. Afterwa… once the liquid has released from the fruit and it is boiling, reduce to a simmer… The gelling sugar has a ratio of 2:1, take twice as much fruits than sugar. OMG, this guy makes me look like a hot pepper slacker. The seller advised that they needed to be used that day which was exactly what I had in mind. 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!). The gelling sugar has a ratio of 2:1, take twice as much fruits than sugar. in that batch. Habanero’s rate at 100,000 to 350,000. Your Name (required), Caramelized Pineapple & Ghost Pepper Salsa - Travels With Mai Tai Tom, Roasted Butternut Squash Bisque with Star Anise, Northern California Coast Road Trip & A Winery For The Ages, The Bomber’s Best Ever Oatmeal Spice Cookies. Bring everything to a boil in a saucepan, stir for 3 to 5 minutes and then remove from heat. The disposable gloves are needed because even if you wash your hands several times, the capsaicin will still be there and passed on other body parts that you touch. I leave my jars on a low simmer while the jam is cooking so they remain warm. Place the scraps in a plastic bag which you tie before you throw it in the dustbin. 8 half-pint canning jars with rings and new lids When the jam is ready, carefully remove the jars from the hot water with tongs. This jam pairs perfect with cheese boards, as a spread for sandwiches, for egg rolls, chicken tenders, mozzarella sticks … dipping sauce. Check out freshpreserving.com for the correct method of preserving foods. ¼ c. lemon juice It is very hot and you should not play games with people who are not used to it. I have to say I did not smell them but I was not brave enough to taste one before cooking.