Strawberry Ghost Jam (pics)

greenman28 NorCal 7b/8aOctober 24, 2012

Finally did it....

Bought a couple packs of strawberries, some sugar, and a box of pectin.

Crushed the strawberries, chopped up the Bhut Jolokia, and added sugar according to the directions

on the box of pectin. I think I should have used more strawberries or less pectin, but you live and learn ;-)

Just made for a very thick Jam.

I made a few jars to give as gifts this holiday Season, and I sampled the leftover jam last night....

yeah, it's hot alright. But so delicious! All told, it took about an hour...and was super easy!

Oh yes, my little red friends, join the berries....

Boiling the berries, added sugar and Bhut!

Jars pulled straight from a hot dishwasher, then filled with Jam, and inverted for 20 minutes.

Then back into a hot waterbath to seal the jars properly.

Josh

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peppernovice

Josh... This looks spectacular. Did you measure the ingredients? If so, do you mind posting? I want to make some of this tonight. I've been trying to decide what to do with the few bhuts I have left on my plants.....now I know! Thanks.

Tim

    Bookmark   October 24, 2012 at 3:24PM
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greenman28 NorCal 7b/8a

Hey, Tim!
If you have a box of pectin, see if it gives you the measurements.
I did measure at the time, but I tossed the box. Now, if I remember rightly, the recipe
calls for 6 pints of strawberries and 4 cups of sugar. Crush the berries to satisfaction,
begin the cooking, add sugar and pectin as the fruit becomes hot.

Josh

    Bookmark   October 24, 2012 at 4:20PM
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greenman28 NorCal 7b/8a

Also - 1 large Bhut Jolokia is probably enough.
Depends on who's going to be eating this delightful Jam, of course.

Josh

    Bookmark   October 24, 2012 at 4:36PM
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ottawapepper

Pass the toast, I need to try that Jam!

Great idea Josh.

Bill

    Bookmark   October 24, 2012 at 4:53PM
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peppernovice

Thanks Josh. I bought the Certo liquid pectin. How long and at what temperature? I'll try to make this my last question. :)

Tim

    Bookmark   October 24, 2012 at 5:24PM
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ottawapepper

Sorry to jump in Josh.

Tim, see link below for a recipe.

Bill

Here is a link that might be useful: Recipe using Certo

    Bookmark   October 24, 2012 at 5:32PM
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peppernovice

Thanks Bill.....Did you happen to get my e-mail? I sent it about a week ago.

Tim

    Bookmark   October 24, 2012 at 7:12PM
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ottawapepper

Tim, yes, I responded earlier today.

    Bookmark   October 24, 2012 at 7:20PM
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peppernovice

Thanks Josh and Bill. I can't wait till it sets up!

Tim

    Bookmark   October 24, 2012 at 9:06PM
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greenman28 NorCal 7b/8a

Excellent! And thanks for jumping in with the recipe, Bill.

Tim, how did it taste?! I ate several spoonfuls straight from the jar yesterday :-D
Couldn't help myself! The burn is quick to the ears and the back o' the throat,
but it mellows out within a minute or two.

Josh

    Bookmark   October 25, 2012 at 9:49AM
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DMForcier(8 DFW)

... but it mellows out within a minute or two.

That's the nerves dying.

    Bookmark   October 25, 2012 at 11:57AM
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romy6(9)

Man Josh that sure does look tasty. Do you still have my address for my holiday gift:)LOL

    Bookmark   October 25, 2012 at 1:40PM
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peppernovice

Josh...it was excellent! My wife tried it this morning and loved it. I'm thinking about making a second batch with 2 peppers. Thanks again for the recipe.

Tim

    Bookmark   October 25, 2012 at 1:48PM
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greenman28 NorCal 7b/8a

Thanks, guys!
Tim, you and your wife are welcome ;-)
I had a spoonful yesterday that burned me for about five minutes....
I think I found a piece of Bhut in that bite.

Josh

    Bookmark   October 26, 2012 at 10:37AM
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chilemilio

yum.. that looks like it'd be awesome in a peanut butter sandwich!

    Bookmark   October 26, 2012 at 1:53PM
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greenman28 NorCal 7b/8a

It's perfect for a peanut butter sandwich!
...Or a bagel with cream cheese, which really makes the heat tolerable. I love this stuff!

Josh

    Bookmark   October 26, 2012 at 4:14PM
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chilemilio

one more use for your jam.. a spicy Old Fashioned.

i've been seeing more and more places making old fashioned cocktails with jam and bitters instead of the traditional sugar and bitters.. tried it last night with some mixed berry bhut jam and chocolate bitters, and it was pretty good. if you're a bourbon/whisky fan, give it a try.

    Bookmark   October 31, 2012 at 12:30PM
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esox07

Drink the bottle of Whiskey first. Then try to jam. Alcohol makes a great anesthesia.

I dont get it. Jam, jelly??? What is next? I can see it now. Josh sitting at the Thanksgiving table: "hey, hon, pass the apple Bhut pie please". "Can I have a little more Naga Cranberry sauce". "Is there any Butch T fruit salad left". "Man, we gotta make some more of these Scorpion Sweet Potatoes for Christmas Dinner". "Hey guys, grab the Maruga mash and Vodka, the games are ready to start".

    Bookmark   October 31, 2012 at 1:28PM
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greenman28 NorCal 7b/8a

Hahaha! Thanks for the ideas, and the laugh!

Bruce, I make a cranberry mandarin conserve during the holidays, and last year I started
adding peppers (Thai, arbol) for my fire-eating friends. It's actually very mild. I also made
plum jelly with arbol and thai added...great for a peanut butter sandwich. My sister makes a
nice platter of "Twice Deviled Eggs" using Bill's superhot powders. And the sweet potatoes.....
well, we added Chipotle and adobo sauce for a kick, and they turned out pretty picante.

Bloody Bhut Mary's....now there's an idea ;-)

Josh

    Bookmark   October 31, 2012 at 2:31PM
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esox07

Josh, sounds like you do actually put peppers into just about everything. (:

PS: Seeds will go out in the morning.
Bruce

    Bookmark   October 31, 2012 at 8:58PM
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peppernovice

Bruce......You say that as if there's something wrong with adding a little spice! :) Some of us just like a little adventure.

Tim

    Bookmark   November 1, 2012 at 9:00PM
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jojosplants(9/ Tucson, Az.)

Great post Josh!
Great pics too!

I just got some strawberries to make jam.. but think I will skip the hot pepper for now. lol..

Tim,
Yours looks good too!

JoJo

    Bookmark   November 3, 2012 at 11:07AM
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peppernovice

My wife called me at work the other day. She put some of the ghost jam on a reese's peanut butter cup. According to her, it was spectacular. I haven't got around to trying it yet.

Tim

    Bookmark   November 5, 2012 at 6:43PM
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greenman28 NorCal 7b/8a

Hello, JoJo, thanks for stopping by! :-)
You could handle this heat level, I think...and the flavor is superb.
Tim, I'm staring at an uneaten peanut butter cup right now...I just might have to give
it a go! Probably use up the last of this batch on it.

Josh

    Bookmark   November 5, 2012 at 7:05PM
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jojosplants(9/ Tucson, Az.)

Hi Josh!
Glad to be here! Besides, you know I can't be in GW without stalking my buddy over here! lol..

I just can't imagine how it would taste. Seems like such an odd combo. :-) I probably could take the heat. I do like a good jalapeno with cheese. ;-)

A Peanut Butter cup! LOL! Well just ate one but plain for now.

So did you Josh and if so , how was it?

Tim your wife is brave. ;-)

JoJo

    Bookmark   November 6, 2012 at 12:01AM
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peppernovice

Well, she did marry me!

Tim

    Bookmark   November 6, 2012 at 7:44AM
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greenman28 NorCal 7b/8a

JoJo, I haven't yet... ;-)
Tonight might be the night...!

Hehehe, Tim, sounds like you married
the right type of lady!

Josh

    Bookmark   November 6, 2012 at 7:48PM
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