Ghost Pepper Jelly!

1. Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).

2. Combine puree 1 cup vinegar and sugar in a large saucepan.

3. Bring to a rolling boil and boil for 10 minutes stirring constantly.

4. Stir in pectin and return to a rolling boil for 1 minute.

5. Remove from stove and skim foam.

6. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.

7. Adjust caps process 10 minutes in boiling water canner.

8. Let set at room temperature for 24 hours out of drafts.

9. Store for up to 1 year.

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Nutrient	Quantity
Total fats	0.0412 g
Protein	0.1753 g
Carbohydrates	1214.8473 g
Energy	4940.01 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.001 g
Water	457.0273 g
Aspartic acid	0.0268 g
Calcium, Ca	180.2125 mg
Lutein + zeaxanthin	66.4688 g
Fiber, total dietary	0.1406 g
Carotene, beta	50.0625 g
Niacin	0.1166 mg
Vitamin A, RAE	4.5 g
Arginine	0.009 g
Riboflavin	0.0081 mg
Glutamic acid	0.0248 g
Sodium, Na	61.1038 mg
Total lipid (fat)	0.0412 g
Manganese, Mn	1.7652 mg
Fructose	1.434 g
Proline	0.0082 g
Fatty acids, total saturated 16:0	0.0031 g
Sucrose	1202.1828 g
Choline, total	1.0219 mg
Sugars, total	1204.5917 g
Serine	0.0075 g
Fatty acids, total saturated 18:0	0.0007 g
Vitamin B-6	0.0474 mg
Selenium, Se	0.5249 g
Ash	2.9546 g
Fatty acids, total saturated 18:1 undifferentiated	0.0023 g
Pantothenic acid	0.0188 mg
Phenylalanine	0.0058 g
Copper, Cu	0.1594 mg
Thiamin	0.0068 mg
Methionine	0.0023 g
Iron, Fe	5.537 mg
Carbohydrate, by difference	1214.8473 g
Phosphorus, P	54.3912 mg
Folate, total	2.1562 g
Alanine	0.0077 g
Valine	0.0079 g
Fatty acids, total saturated 18:2 undifferentiated	0.0214 g
Glycine	0.0069 g
Carotene, alpha	3.375 g
Glucose (dextrose)	0.478 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.5792 mg
Isoleucine	0.0061 g
Fatty acids, total polyunsaturated	0.0224 g
Leucine	0.0098 g
Vitamin A, IU	89.25 IU
Folate, DFE	2.1562 g
Tryptophan	0.0024 g
Vitamin C, total ascorbic acid	13.4719 mg
Tyrosine	0.0039 g
Vitamin K (phylloquinone)	1.3125 g
Fatty acids, total saturated	0.0039 g
Histidine	0.0038 g
Fatty acids, total monounsaturated	0.0023 g
Threonine	0.0069 g
Folate, food	2.1562 g
Cryptoxanthin, beta	3.75 g
Vitamin E (alpha-tocopherol)	0.0647 mg
Magnesium, Mg	50.2962 mg
Lysine	0.0083 g
Potassium, K	730.6075 mg
Cystine	0.0036 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	6 cups	4835.88	1209.576	0
Red bell pepper	3	0	0	0
red chili pepper	3	3.75	0.8259	0.0412
cider vinegar	2 cups	100.38	4.4454	0
liquid pectin	3 ounces	0	0	0